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Borscht I

SUBMITTED BY: DeeDee  PHOTO BY: Anichka 

"This is the best borscht I have ever eaten. Double the recipe, because it freezes well."
Borscht I Recipe
RECIPE RATING:
This recipe has been rated 56 times with an average star rating of 4.6
Read Reviews (51)
PREP TIME  25 Min
COOK TIME  1 Hr
READY IN  1 Hr 25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 1/2 cup chopped onion
  • 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

What to Drink?
Wine Sauvignon Blanc

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

The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed on mar. 28, 2006 by Monzie 
This recipe was a good starting point, but I had to make several major adjustments to achieve... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed on may 1, 2006 by YVIEJO 
I've never had borscht before, so I don't know how authentic this recipe is. I just made this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed on dec. 4, 2005 by Anichka 
Great recipe, but thicker than authentic borscht I've had in Ukraine and Russia. Things I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed on sep. 20, 2003 by FREDDYTHEFISH 
This borscht recipe is amazing. It is as hearty as they come and very full flavoured. I've... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed on may 6, 2005 by Jennifer 
I made this for a dinner party. I got mixed reviews. I love Borsht and I only thought it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed on mar. 24, 2005 by ARAKAM 
I too kept the beets and diced them and put them back in. I also added two cloves of garlic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed on jul. 1, 2003 by BARLEYMOM 
I was trying to find a borscht recipe as good as my friend's mom's. This is so much better. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed on dec. 30, 2005 by betty 
according to my grandmother, dill is the key! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed on jun. 29, 2005 by LILCREAMER 
This was very yummy! I used one can of beef broth in place of water to boil the vegetables in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed on jan. 22, 2005 by Lana 
did a couple adjustments. I'm on weight watchers so I used 1% milk instead of heavy cream and... MORE

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Nutritional Information
Borscht I

Servings Per Recipe: 8

Amount Per Serving

Calories: 185

  • Total Fat: 9.3g
  • Cholesterol: 25mg
  • Sodium: 903mg
  • Total Carbs: 23.6g
  •     Dietary Fiber: 4.2g
  • Protein: 3.4g

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