Cuisine : Russian
Calories : 185
Type : Vegetarian
Serving Size : 8
Course : Soup
Preparation Time : 85  Min

No Ingredient Quantity Measure Type
1 Water 6 Cup
2 Salt 3/4 Tablespoon
3 Carrot 1/2 Cup
4 Green bell pepper 1/4 Cup
5 Celery 1/2
6 Beets 1
7 Tomato 1/2 Cup
8 Potato 3
9 Butter 1/3 Cup
10 Onion 1/2 Cup
11 Tomato 1 & 1/2 Cup
12 Cabbage 3 Cup
13 Heavy cream 1/4 Cup
14 Potato 3/4 Cup
15 Dried dill 1 Tablespoon
16 Black pepper 1/4 Teaspoon
17 Salt and ground black pepper To taste

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

Cooking Instructions

  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.

Garnishing Instructions
Not available 

Serving Instructions
Stir in remaining bell pepper, season with black pepper, and serve.

Related Recipes