Recipe

Russian Borstch Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 2 months ago 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. How about a ... More Prep:30m Cook:90m Servings:4	Mystic_rive
	delightful russian brunch

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Ingredients

3/1/2 c canned tomatoes

5 or 6 med. size potatoes cut in halves

1 large carrot cut fine

1 small peeled beet

black pepper & salt to taste

1 small onion chopped butter

4 c shredded cabbage

¾ c sweet cream

½ c fresh green pepper chopped

2 tb fresh or dried dill

1 celery chopped fine

2/1/2 qts water

1/1/2 c diced potatoes

Directions

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.

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Comments

shirleyoma 2 years, 2 months ago said:
Oh yumm this sounds divine! bookmarked!!

cole 1 year, 8 months ago said:
I have looked up Finnish and Russian meals, and you have something for both or maybe it was Swedish and Russian. But i love that because those nations are forgotten when it come to their good food.
And i am Finnish which hails from Russia so I makes me extra happy!

This sounds delightful! I can't wait to try it!

juels 1 year, 1 month ago said:
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, thanks for posting.

cookingforfun 1 year ago said:
5

singlepole 1 year ago said:

It looks like a great dish but I am having a hard time understanding your directions. How much water do I start with? This will affect how thick the soup is. Do I cook and mash all 6 potatoes and mash them up with the tomato, carrot and beet then add another potato later? What beet do I then remove one hour later after borstch is ready?

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