Borscht
Step-by-Step Guide to Making Traditional Borscht
Step-by-Step Guide to Making Traditional Borscht
- 1/2 cup chopped onion
- 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 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
- Carbohydrate 7.98017406387833 g
- Cholesterol 25.4301041990695 mg
- Fat 9.2092782407379 g
- Fiber 1.43196876094884 g
- Protein 1.28964114628192 g
- Saturated Fat 5.74339698645445 g
- Serving Size 1 1 Serving (280g)
- Sodium 200.234406329166 mg
- Sugar 6.54820530292949 g
- Trans Fat 0.664275104975184 g
- Calories 115 calories
Step-by-step
Borscht is a traditional Ukrainian soup made with beets and other vegetables. It is a hearty and flavorful soup that is perfect for a cold winter day.
This recipe will show you how to make borscht from scratch. It is not difficult to make, but it does take some time. The good news is that it is well worth the effort!
- 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.
