Recipe

Borscht Or Beet And Cabbage Soup Recipe

Add Step-by-Step Photos	Lor / All my dishes 7 months, 3 weeks ago 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. Prep:30m Cook:85m Servings:8	Lor
	healthy wholesome beet and cabbage soup

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Ingredients

6 cups water or 3 cups water to 3 cups stock(I use vegetable)

3/4 tablespoon salt

1 carrot, finely chopped

1/2 cup bell pepper, finely chopped and divided

1 stalk celery, peeled and chopped

2-3 medium beets

1/2 cup canned diced tomatoes

3 potatoes, quartered

1/3 cup butter

1 onion, chopped

1-1/2 cups canned tomatoes

3 cups finely shredded cabbage, divided

1/4 cup heavy cream

3/4 cup diced potatoes

1 tablespoon dried dill weed

1/4 teaspoon ground black pepper to taste

salt and freshly ground black pepper to taste

Directions

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.

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Comments

robertg 6 months, 1 week ago said:
As a lover of borscht,I can't wait to try this recipe,it looks better than the ones that I have,Great post...chow

brm 2 months, 2 weeks ago said:
Have never found a borscht soup that I liked and have tried several old country family recipes at restaurants, peoples homes, social, etc. However last month I planned an Ukranian/russian ethnic night supper. I used this borscht recipe. IT IS BY FAR THE GREATEST ONE I HAVE EVER HAD!!!! Everybody took home extra "Doggie Bowls" of the soup they like it so much. I will use this often. thank you

trigger 6 days, 7 hours ago said:
My neighbor loves this and has hurt his leg I will make some and bring it over.
Great post

Michael

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