Borscht Recipe

Provided By
Borscht exists in many variations. This meatless version is enjoyable for its wonderful red color as much as for its complex earthy flavor. If made with Chiogga or golden beets, the color won't be as bright, but it will be just as tasty.
Share this!
Facebook
Google+
Ingredients
  • 1 pound beets
  • 1 pound potatoes
  • 1 pound cabbage
  • carrots
  • onions
  • 1 pound tomatoes (or use canned )
  • 2 quarts broth or stock (beef, chicken or vegetable)
  • 3 tablespoons vinegar or lemon juice
  • 1 tablespoon honey or sugar
Container: Large pan or stock pot
Directions
PREP
15 mins
COOK
1 hr
  • Peel and chop or grate the beets, potatoes and carrots.  If using fresh vegetables, chop the cabbage, onions and tomatoes.
  • Put cabbage, carrots, potatoes, onions and broth in a large pan or stock pot. Bring to a boil, reduce the heat and simmer for about 30 minutes.
  • Add beets, tomatoes and vinegar or lemon juice and simmer until the beets are tender, 20 to 30 minutes.
  • Stir in honey or sugar and add salt and pepper to taste. For chunky soup, serve as is, garnished generously with sour cream or plain yogurt. For a smooth soup, cool slightly then purée in batches in the blender or food processor.
  • Reheat if necessary, and serve.  A hearty rye bread is the ideal accompaniment.
Similar Recipes
Beet Borscht with Beef and Cabbage
olive oil
red wine vinegar
stew beef
tomato paste
water
Cabbage and Hamhock Gumbo
bay leaves
cayenne pepper
flour
garlic powder
Old Bay seasoning
Chicken Minestrone with Orzo
lemon pepper
olive oil
orzo pasta
chicken breasts
garlic

Borscht Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com