How to make it

  • Wash and peel the beets. You may want to use laytex gloves for this as beets stain the hands terribly.
  • Cut the beets into small dices, and put them in a 10 to 12 quart saucepan.
  • Add water, salt, bay leaf, and garlic.
  • Cover, and bring to a boil over high heat.
  • Turn heat down and simmer for approximately 25 minutes or until the beets are tender.
  • Add celery, carrots, onion, potato and tomatoes.
  • Cut cabbage into 4 wedges. Then cut into 1/2 inch thick slices, and add to the saucepan.
  • Cover saucepan, and bring back to a boil.
  • Turn the heat down slightly, and simmer for about 25 minutes or until vegetables are tender.
  • Season to taste with molasses and lemon juice.
  • Serve with sour cream.
  • Serves 10 as an appetizer soup.

Reviews & Comments 1

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    " It was excellent "
    goblue434 ate it and said...
    Great Recipe. I Too Love Borscht.
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