Dilly Beet Borscht
From chefmeow 15 years ago
- 10 minutes to make
- Serves 4
This is a recipe I obtained from my friend who serves this at her bed and breakfast in East Texas. A very popular dish and one that the recipe is highly requested.
Ingredients
- 8 medium beets scrubbed trimmed and grated shopping list
- 2 cups shredded cabbage shopping list
- 2 turnips peeled and sliced shopping list
- 2 carrots scrubbed and sliced shopping list
- 2 cups chopped white onion shopping list
- 2 tablespoons margarine shopping list
- 1 teaspoon caraway seeds shopping list
- 3 quarts stock shopping list
- 1 teaspoon dried dill or 2 tablespoons fresh shopping list
- 1/2 cup cider vinegar shopping list
- 1 tablespoon honey shopping list
- 1 cup tomato puree shopping list
- 1/2 cup orange juice shopping list
- 1/4 teaspoon paprika shopping list
- 1 teaspoon salt shopping list
How to make it
- Scrub beets and trim off their tails and crowns then slice thin.
- Chop shred or slice the other vegetables.
- In large pot sauté onion in margarine for a few minutes then add caraway and other vegetables.
- Add stock and remaining ingredients then cover and simmer 45 minutes.
- If you use fresh dill add it at the very end.
- Once cooked puree soup in a blender or food processor for more delicate texture.
- Serve hot garnished with a dollop of sour cream or a sprig of dill.
People Who Like This Dish 2
- juels Clayton, NC
- notyourmomma South St. Petersburg, FL
- crazeecndn Edmonton, CA
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
This is great. Love the dill and beet, gf.
notyourmomma
in South St. Petersburg loved it
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I love Borscht! I'll have to try adding turnips and orange juice to mine, the rest I use pretty much the same. 5 forks, this one is a delicious recipe!
juels
in Clayton loved it
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