Russian Borscht

Tell me what you ate when you were fourteen, because Bella won’t anything I make these days. I make a borscht with all organic produce and homemade chicken stock and what do I get? “Mom, that soup looks like blood.” I think the soup tastes pretty good, so here’s the recipe I used. I’ve had it on a note card for over fifteen years; so sorry, but I don’t know whom to credit. It’s easy but requires a lot of chopping prep.
2 Tbs butter (I use olive oil to saute)

1 1/2 c onion, chopped (or one large one)

1 1/2 c thinly sliced potato

1 c beets (I used two bunches)

1 lg carrot, chopped

3 c cabbage, chopped (I used 1/2 of a cabbage)

1 tsp (didn’t have any)

4 c stock/water

2 tsp salt

black pepper

1/4 tsp dill

2 tbs cider vinegar

2 tsp honey

1 c tomato puree (I used one small can of paste)

optional: 1 tbs raisins (I used golden)

sour cream for topping (didn’t have sour cream on hand, but this is a delicious and traditional way to serve borscht)

1. Cook tomatoes, beets, and potatoes in stock until tender.

2. Saute onions, seeds, celery, carrots, and cabbage. Add some stock from the other mixture; cook until tender. Mix contents of both pans together.

3. Add spices to taste; cover and simmer ~30 minutes.

4. Serve hot with a wallop of sour cream.

This entry was posted in recipes. Bookmark the permalink.