My grandmother gave me this recipe over 60 years ago.
I made numerous changes to her original recipe to enhance the flavour of the Borscht.
2 - 28 oz. cans of tomatoes, crushed, include liquid
1 large carrot, peeled and diced
1 large red beet, peeled and diced
1 large green pepper, seeded and cut into chunks
4 large potatoes, peeled, divided
12 cups water
2 Tbsp. salt
1/2 cup butter, divided
1 large onion, chopped small
2 cups cauliflower florets
1 cup broccoli florets
3/4 cup whipping cream
1 bunch fresh spinach, roots removed and leaves chopped
1 large sweet red pepper, seeded and diced
1/3 cup of finely chopped fresh dill or 2 tablespoons of dried dill weed
1/2 tsp. black pepper or more if desired
measures conversion [+]
In a large cooking pot, add tomatoes including liquid, carrots, beets and green pepper.
Cover and bring to boil, reduce heat and simmer for 5 minutes.
Cut 3 potatoes into quarters and add to cooking pot.
Add water and salt and bring to boil.
Reduce heat, cover and cook until potatoes are tender, about 15 minutes.
Remove potatoes and green peppers into a bowl and mash.
Add 1/4 cup of butter and whipping cream and mix well; set aside.
In the meantime, in a frying pan, melt the remaining 1/4 cup of butter, add onions, cauliflower florets, broccoli florets, and saute' for 4 minutes; set aside.
Cube the remaining potato into 1/2 inch cubes and add to cooking pot; cover and bring to boil and cook for 5 minutes.
Now add 1/2 of the tomato mixture, 1/2 of the sauteed onion/cauliflower/broccoli mixture, all of the chopped spinach and red pepper, cover and bring to boil.
Now add the remaining potato mixture and sauteed onion/cauliflower/broccoli mixture; stir well and bring to boil.
Just at the boiling point, remove cooking pot from heat.
Add dill weed and black pepper and stir well.
Adjust seasonings to taste.
Let Borscht rest for about 15 minutes before serving.
Serve Borscht hot.
Refrigerate any unused portions of Borscht.
Russian - CanadianSource:
William "Uncle Bill" Anatooskin, My ownRecipe category: Soups > Schi-and-Borsch
, Soups > Other