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Borscht I

Borscht I

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
DeeDee

DeeDee

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

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Monzie
166

Monzie

3/28/2006

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.

YVIEJO
84

YVIEJO

5/1/2006

I've never had borscht before, so I don't know how authentic this recipe is. I just made this to use up some beets--which, frankly, I don't even like much. This recipe, though, is INCREDIBLY DELICIOUS (and really, the most remarkable shade of purple/magenta when you use red cabbage...can't beat that)! I even used extra beets (2 large & 3 small), then chopped them up and left them in, as people recommended (I figured it was too much work to puree or shred the beets)...and I psychotically love this soup. I think I could eat it every day. The dollop of sour cream was a great touch, too. I just had the last bowl...sniff...I think I need to get more beets and make this again. I'll try with much less butter next time, though...that was kind of an alarming amount for a vegetable soup.

Anichka
72

Anichka

12/4/2005

Great recipe, but thicker than authentic borscht I've had in Ukraine and Russia. Things I did just a bit differently... I used two beets with the stock (peeled) and when I removed them, I diced one and a half and added it back into the stock. I added a little more dill than called for, and I wish I had some fresh dill for garnish. I added just a touch of white pepper, and I topped the soup with sour cream.

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