Classic Russian Borscht
Submitted by ChristieHill35 on 28 January 2011 - 5:46pm.
My grandfather’s recipe for classic Russian borscht. It was the one thing he could cook well.
Ready
- 2 quarts beef stock
- 3 tablespoons butter
- 1 cup cabbage, finely chopped
- 1 cup potatoes, diced
- ½ cup carrots, diced
- 1 stalk celery, minced
- 1 onion, chopped
- 1 ½ cups canned tomatoes
- ½ cup juice (from can of beets)
- 1 cup cooked or canned beets, diced
- 1 teaspoon vinegar
- chopped dill or parsley (for garnishing)
- sour cream
- salt and pepper as needed
Set
- a large heavy pan
- an immersion blender, stand blender, or food processor
Go
- In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion (approximately 5 minutes.)
- Add beef stock.
- Using an immersion blender, stand blender, or food processor, blend canned tomatoes until pureed.
- Add pureed tomatoes and beet juice to stock.
- Cover and simmer over low heat until vegetables are firmly tender but not soft.
- Add the chopped beets and vinegar.
- Season with salt and pepper and remove from heat before the beets begin to lose their color.
- Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.
What you should know
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Re: Classic Russian Borscht
Submitted by Andrew on 28 January 2011 - 9:29pm.
Borscht is one of those soups that can be served either hot or cold. Cold is the most common way to serve borscht at least in the US. I am guessing this is version is served hot as it has a lot of vegetables in it. Cold borscht tends to be a thinner vegetarian stock based soup while hot tends to be a heartier soup with lots of potatoes and/or vegetables included.
That said — I am curious too.
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Re: Classic Russian Borscht
Submitted by ChristieHill35 on 29 January 2011 - 10:53pm.
My Grandfather would always eat this broscht hot. I eat it the same way. It’s great in wintertime.
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Nice recipe. Do you serve it hot or cold? I’ve always thought borscht is a soup that is served cold, is this true?