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Borscht I

SUBMITTED BY: DeeDee PHOTO BY: Anichka

"This is the best borscht I have ever eaten. Double the recipe, because it freezes well."

RECIPE RATING:

Read Reviews (45)

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PREP TIME	25 Min
COOK TIME	1 Hr
READY IN	1 Hr 25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.
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.
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.
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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REVIEWS

Reviewed on Mar. 28, 2006 by Monzie

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

Monzie
Mar. 28, 2006

This recipe was a good starting point, but I had to make several major adjustments to achieve something that was suitably "borscht-like" for my tastes. I used two beets rather than one (and next time, I'd use three) and I did not discard them after boiling. I chopped one beet into small dice and pureed the other. I added both right before service. Without the addition of the puree, the soup would have been bright orange rather than the deep ruby color I expect from borscht. Other changes I made: Added a tablespoon of dried dill toward the end of cooking, omitted about half of the butter and all of the celery (is "half a stalk" reallly going to add any flavor or texture?), didn't reserve the 1/2 c of tomato sauce (this step seemed unnecessary since everything gets mixed together anyway), and I used only about half of the cabbage called for and still found it to be a very cabbage-y soup (3 cups would have been serious overkill). Be sure to taste the soup before serving. I found that it needed quite a bit more salt and pepper than called for. Garnished with sour cream, of course. I will make borscht again, but not according to this recipe.

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24 users found this review helpful

This recipe was a good starting point, but I had to make several major adjustments to achieve... MORE

Reviewed on May 1, 2006 by YVIEJO

I've never had borscht before, so I don't know how authentic this recipe is. I just made this... MORE

Reviewed on Dec. 4, 2005 by Anichka

Great recipe, but thicker than authentic borscht I've had in Ukraine and Russia. Things I... MORE

Reviewed on Sep. 20, 2003 by FREDDYTHEFISH

This borscht recipe is amazing. It is as hearty as they come and very full flavoured. I've... MORE

Reviewed on May 6, 2005 by Jennifer

I made this for a dinner party. I got mixed reviews. I love Borsht and I only thought it was... MORE

Reviewed on Mar. 24, 2005 by ARAKAM

I too kept the beets and diced them and put them back in. I also added two cloves of garlic... MORE

Reviewed on Dec. 30, 2005 by betty

according to my grandmother, dill is the key! MORE

Reviewed on Jun. 29, 2005 by LILCREAMER

This was very yummy! I used one can of beef broth in place of water to boil the vegetables in... MORE

Reviewed on Jul. 1, 2003 by BARLEYMOM

I was trying to find a borscht recipe as good as my friend's mom's. This is so much better. I... MORE

Reviewed on Jan. 22, 2005 by Lana

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