Russian Borstch
From mystic_river1 16 years ago
- 90 minutes to make
- Serves 4
The Russians have a soup meal at least once a day. Schi, borsch, rassolnik, botvinia, ukha, okroshka and solianka has been a peculiarity of Russia since ancient times. Soups can be made of meat, fish, mushroom, vegetables or milk stocks. Read more How about a plate of Russian borstch? Nothing can warm your heart and stomach better than this traditional soup meal. Really yummy...enjoy~ See less
Ingredients
- 3/1/2 c canned tomatoes shopping list
- 5 or 6 med. size potatoes cut in halves shopping list
- 1 large carrot cut fine shopping list
- 1 small peeled beet shopping list
- black pepper & salt to taste shopping list
- 1 small onion chopped butter shopping list
- 4 c shredded cabbage shopping list
- ¾ c sweet cream shopping list
- ½ c fresh green pepper chopped shopping list
- 2 tb fresh or dried dill shopping list
- 1 celery chopped fine shopping list
- 2/1/2 qts water shopping list
- 1/1/2 c diced potatoes shopping list
How to make it
- Put water to boil in large kettle. Add 1/2 c canned tomatoes.
- Drop in boiling water 5 or 6 med. size potatoes, chopped carrot and the beet.
- Add 3 tb butter in frying pan.
- When melted add chopped onion, cook tender but do not brown. Add 3 c canned tomatoes and let simmer with onion and butter until a thick sauce.
- Into a separate frying pan put 2-3 tb butter to melt.
- Add 2 c shredded cabbage and fry.
- Cook tender but do not brown.
- Shred another 2 c to add later to the borstch.
- When potatoes are tender remove them to a bowl.
- Add 2 tb butter, mash well, then add ? c sweet cream and mix well and set aside.
- Add 1/1/2 c diced potatoes to the stock and the remainder of the shredded cabbage.
- When diced potatoes are tender, add the onion-tomato-sauce, then add the cooked cabbage, and the potato-cream mixture.
- Add 3 tb butter to the borstch.
- Stir well.
- Add fresh chopped fine green pepper.
- Add 3 tb fresh or dried dill.
- Remove beet, one hour later after borstch is ready.
- Borstch is ready to serve.
- Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter.
The Rating
Reviewed by 5 people-
Hey, I'm from Russia myself. Good recipe, exept in mine I add a lot more beets than that. Can't believe someone gave you a 1 on that. Russian recipes are so different, it's hard for other cultures to refer to them sometimes. However, a nice variation...more
juels
in Clayton loved it
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cookingforfun
in Marblehead loved it
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