Borscht or Beet and Cabbage Soup
From lor 17 years ago
- 85 minutes to make
- Serves 8
In my opinion, this is one of the best borscht soups I have ever eaten. This recipe should be most definitely doubled as it freezes well.
Ingredients
- 6 cups water or 3 cups water to 3 cups stock(I use vegetable) shopping list
- 3/4 tablespoon salt shopping list
- 1 carrot, finely chopped shopping list
- 1/2 cup bell pepper, finely chopped and divided shopping list
- 1 stalk celery, peeled and chopped shopping list
- 2-3 medium beets shopping list
- 1/2 cup canned diced tomatoes shopping list
- 3 potatoes, quartered shopping list
- 1/3 cup butter shopping list
- 1 onion, chopped shopping list
- 1-1/2 cups canned tomatoes shopping list
- 3 cups finely shredded cabbage, divided shopping list
- 1/4 cup heavy cream shopping list
- 3/4 cup diced potatoes shopping list
- 1 tablespoon dried dill weed shopping list
- 1/4 teaspoon ground black pepper to taste shopping list
- salt and freshly ground black pepper to taste shopping list
How to make it
- Place water, salt, carrots, 1/2 of the bell pepper, celery, beets, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
- Melt 1/3 cup butter in a separate skillet over medium heat.
- Saute onions in butter until tender, approximately 5 minutes.
- Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes.
- Remove 1/2 cup of sauce from skillet, and set aside.
- Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
- Remove beets from boiling liquid.
- Allow to cool and either dice or julienne.
- Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream.
- You can either mash together until smooth or cube. The original recipe suggests the potatoes should be mashed.
- Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and either diced or julienned beets and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes.
- Reduce heat and simmer a few minutes more.
- Stir in remaining bell pepper, season with black pepper, and serve.
- Note: I add 1 clove of minced garlic to this and I like to place a small spoonful of sour cream on top.
The Rating
Reviewed by 5 people-
My neighbor loves this and has hurt his leg I will make some and bring it over.
Great post
Michael
trigger
in loved it
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I agree with you, it is the best borscht recipe!
elgab89
in Toronto loved it
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Hey, this is wonderful. Our neighbors make this every Christmas and we're invited over to celebrate with them and enjoy their customary traditions. High 5
pippy
in loved it
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