From the first sight, looks like simple mix of beets and cabbage, but in reality borscht was a "face" of Soviet cuisine. Borscht recipe came from Ukraine but nowadays every nation would argue about that.There are so many versions of borscht - with mushrooms, with fish, with pickles etc.
3/1/2c. canned tomatoes
5 or 6 med.size potatoes cut in halves
1 large carrot cut fine
1 small peeled beet
salt to taste
1 small onion chopped
4 c. shredded cabbage
3/4 c. sweet cream
1/2c. fresh green pepper chopped
2 tbs. fresh or dried dill
1 celery chopped fine
2/1/2 qts. water
1/1/2 c. diced potatoes
measures conversion [+]
Put water to boil in large kettle.Add 1/2 c. canned tomatoes. When water is boiling drop in 5 or 6 med. size potatoes,chopped carrot and the beet. While this is cooking add 3 tbs butter in frying pan. When melted add chopped onion,cook tender but do not brown. Add 3c. canned tomatoes and let simmer with onion and butter until a thick sauce. Set to back of stove.
Into a separate frying pan put 2-3 tbs. butter to melt. Add 2c. shredded cabbage and fry.Cook tender but do not brown.Shred another 2c. to add later to the borstch.
When potatoes are tender remove them to a bowl.Add 2tbs. butter, mash well,then add 3/4c. sweet cream and mix well and set aside.
Add 1/1/2c. diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the onion-tomato- sauce, then add the cooked cabbage,and the potato-cream mixture. Add 3 tbs. butter to the borsch. Stir well.
Add fresh chopped fine green pepper. Add 3tbs fresh or dried dill. The more fresh dill the better the flavor. Remove beet, one hour later after borsch is ready.
Borsch is ready to serve. Serve hot.
Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter... Yummy, enjoy...
Irene Verigin, Doukhobor CookbookRecipe category: Soups > Schi-and-Borsch
, Vegetable-Dishes > Other