borscht
(1 rating)
I just made this today. I took from quite a few different recipes and added my own twist. My husband said," I don't eat beets". I asked him to please just try a small bowl. He loved it! He said, "good job".
(1 rating)
yield
8 serving(s)
prep time
1 Hr
cook time
2 Hr 15 Min
Ingredients For borscht
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2 qtkitchen basics beef stock (32 oz each)
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1 lgonion, chopped
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10baby carrots, chopped
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4celery tops-throw in as is / remove later
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1/4 tsppepper
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1 1/2 tspsalt
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1 tspwhite vinegar
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2 lgpotatoes, cut into small pieces
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3beets, trimmed and cut into small pieces
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2 Tbspparsley
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2 Tbspcatsup
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garlic powder to suit
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1/2head of green cabbage, sliced fine
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sour cream
How To Make borscht
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1Pour beef stock in large pot. Heat.
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2Add next eight ingredients and cook down for about 1-1 1/2 hours. (or until beets and potatoes are soft)
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3Add catsup and garlic and parsley.
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4Put about 4 cups of soup in a blender (be careful-it's hot). Blend for a few seconds- twice- or until it is just a tiny bit lumpy. Pour back in pot. Take out 4 more cups and repeat.
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5About 30-40 minutes before serving, add the cabbage. Cook until soft.
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6Ladle Borscht into bowls and put a dollop of sour cream on top. Gently stir in and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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