Recipe
Borscht Or Beet And Cabbage Soup Recipe
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Lor / All my dishes 2 years, 2 months 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
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 Lor |
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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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robertg 2 years 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 1 year, 9 months 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 1 year, 6 months ago said:
My neighbor loves this and has hurt his leg I will make some and bring it over.
Great post
Michael
elgab89 1 year, 3 months ago said:
I agree with you, it is the best borscht recipe!
stewie 1 year, 3 months ago said:
I love soups and stews...And beet borscht is one of my faves...Going to try this one...Sounds good...Oh and Trigger...If you ever feel like moving to Winnipeg, I'll let you know when there is a house for sale close to mine...just in case I somehow I become injured...Would be nice to have a neighbor like you...Cheers
laurieg 11 months, 1 week ago said:
I am emailing this recipe to my mother. I don't really like borscht ( I hate cabbage) but my mom loves it my great grandmother (bobzi) used to make it for her and I know she would appreciate this because it looks fairly easy. Thanks for the recipe.
pippy 10 months, 3 weeks ago said:
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
bostonmargy 2 months ago said:
No doubt about it. This one's getting made on Christmas Eve (Wigilia)!
heatherh 1 month, 2 weeks ago said:
Can't wait to make this for my Russian husband... it will be my first attempt at making a Russian dinner. Wish me luck!