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doukhobor vegetarian borscht

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

I found this in my mother's collection of recipes. We lived in Nelson, BC, Canada when I was a teenager in the 1950's. My Mom worked with some Doukhobor women. We were fortunate to be invited to a Doukhobor wedding. It was lovely and very different for us. The singing was very beautiful. I am sure this recipe was given to my Mom by the women with whom she worked. It is definitely a group effort to make the borscht. It was signed by Patsy Popoff, Polly Zoobkoff and Elsie Campbell (?) Mother's notes showed that she cut the recipe in half. Good memories.

yield serving(s)
method Stove Top

Ingredients For doukhobor vegetarian borscht

  • 10 qt
    water
  • 4 Tbsp
    coarse salt
  • 5 qt
    stewed tomatoes
  • 12 md
    potatoes, halved
  • 4 c
    diced potatoes
  • 2 c
    grated carrot
  • 3 c
    carrots, finely chopped
  • 1 c
    grated beet
  • 2 lg
    beets, whole
  • 5 c
    chopped onion
  • 1/2 c
    celery and leaves, finely chopped
  • 1 c
    chopped green onion
  • 4 c
    green pepper, chopped
  • 24 c
    shredded cabbage
  • 5 c
    cream
  • 1 lb
    butter
  • 1 c
    dill, chopped

How To Make doukhobor vegetarian borscht

  • 1
    Have the water boiling in a 20 quart canner, add salt and whole beets with a few cuts in them. Add halved potatoes, chopped carrots and 2 cups of the chopped onion.
  • 2
    In a large pot, put 1/4 lb. butter, stewed tomatoes, 1 cup of the chopped onion, grated beet, 1 cup of grated carrot, 1/4 cup of the celery and 1 cup of chopped green pepper. Simmer over low heat until thick.
  • 3
    Put 1/4 lb. of butter in a frying pan with the remaining 2 c. of onion and 1 c. of crated carrots. Saute until tender.
  • 4
    In a separate frying pan, put 1/4 lb. butter, 8 cups of shredded cabbage, 2 c. green pepper and a pinch of dill. Salute for 10 minutes.
  • 5
    When the halved potatoes become tender in the canner, remove them and mash adding the last 1/4 lb. of butter, 2 1/2 cups of cream and 4 cups of the tomato mixture from Step 2. Mash this mixture well.
  • 6
    Add the rest of the tomato mixture, the remaining cream and diced potatoes to the canner and bring to the boil.
  • 7
    Stir the mashed potato mixture from Step 5 into the canner and let boil for 1 minute.
  • 8
    Add the rest of the shredded cabbage to the canner and bring just to the boiling point. Stir and discard the whole beets.
  • 9
    Turn off the heat and add the cabbage mixture from step 4 and the onion mixture from step 3 to the canner. Do not stir.
  • 10
    Sprinkle 1 c. green onion, 1/4 c. celery, 1 c. green pepper, 1 c. dill and 1/2 tsp black pepper (optional) on top of the Borscht. Cover and let stand at least 10 minutes before stirring.
  • 11
    Serving suggestions Borscht is best served piping hot with bread and butter. Try serving with cheddar and mozzarella cheese. Some like borscht sprinkled with cayenne pepper or crushed fresh garlic.
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