Borscht I Recipe

Borscht I Recipes

  • PREP 25 mins
  • COOK 1 hr
  • READY IN 1 hr 25 mins


Original recipe makes 8 servings

  •  6 cups water
  •  3/4 tablespoon salt
  •  1/2 cup finely chopped carrots
  •  1/4 cup chopped green bell pepper, divided
  •  1/2 stalk celery, chopped
  •  1 medium beet
  •  1/2 cup canned peeled and diced tomatoes
  •  3 potatoes, quartered
  •  1/3 cup butter
  •  1/2 cup chopped onion
  •  1 1/2 cups canned tomatoes
  •  3 cups finely shredded cabbage, divided
  •  1/4 cup heavy cream
  •  3/4 cup diced potatoes
  •  1 tablespoon dried dill weed
  •  1/4 teaspoon ground black pepper to taste
  •  salt and freshly ground black pepper to taste


  1. Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
  2. Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
  3. Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
  4. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

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