Russian Borscht
From quaziefly 16 years ago
- 30 minutes to make
- Serves 6
A Russian Soup good hot or chilled
Ingredients
- 1/2 cup chopped carrots shopping list
- 2 med. onions coarsely chopped shopping list
- 2 cups peeled, chopped beets shopping list
- 4 cups Whey shopping list
- 1 tbsp butter shopping list
- 1 cup stewed tomatoes shopping list
- 1 green pepper, chopped shopping list
- 1 large potato, peeled and chopped shopping list
- 1 Cup coarsely grated red cabbage shopping list
- 2 tbsp lemon juice shopping list
- 1 bay leaf shopping list
- 1 tbsp chopped parsley shopping list
- 1 cup yogurt shopping list
- 2 tbsp grated cucumber shopping list
- 1 tbsp chopped dill shopping list
- 6 slices pumpernickel bread, thickly buttered shopping list
How to make it
- In a large soup kettle put the carrots, onions, garlic and beets and cover with water, cover and simmer gently 20 minutes.
- To the vegetables in the kettle, add the whey, butter, tomatoes, pepper, potato, cabbage, lemon juice, bay leaf and parsley and simmer until all the vegetables are tender, about 30 minutes.
- While the “Borscht” is simmering, mix together the yogurt, cucumber and dill.
- Ladle the hot borscht into bowls and heap several tablespoons of the yogurt mixture in the center of each serving. Serve at once accompanied by the bread and butter.
- This soup is equally good chilled, then pureed in a blender with the yogurt topping blended in.
The Rating
Reviewed by 15 people-
This is a dynamite, as in explosively good, recipe for Borscht. I'll chop the potatoes very small and skip the blender, thanks. I prefer this soup cold and even then I like it to have some texture.Won't change the taste but will change the experience...more
elgourmand
in Apia loved it
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This sounds delicious and a little different then what I am use to having.
Five forks and a smile :)
trigger
in loved it
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One of my faves. Thanks for sharing.
californiacook
in loved it
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