Russian BorschtFrom quaziefly 8 years ago
- 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 Cookquaziefly ALL POINTS
The Rating15 people
This sounds fabulous. I love pumpernickel bread and it will be perfect with this soup.bluewaterandsand in GAFFNEY loved it
I've been making borscht since I was 10 years old! Your recipe is different, and I really like the whey, cucumber and yogurt here! Can't wait to try this version, thanks!juels in Clayton loved it
This is a great Borscht recipe (better for the belly!). I love this stuff with a hearty crusty bread (not so good for the belly!) LOL HIGH 5!greekgirrrl in Huntington Village loved it
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