Borscht or Beet and Cabbage SoupFrom lor 7 years ago
- 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 Cooklor Toronto, Canada
The Rating5 people
My neighbor loves this and has hurt his leg I will make some and bring it over.
Michaeltrigger in loved it
I agree with you, it is the best borscht recipe!elgab89 in Toronto loved it
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 5pippy in loved it