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How to Make Borscht I - A Step-by-Step Guide

Borscht is a traditional Ukrainian soup that is popular in many Eastern European countries. It is known for its rich and hearty flavors, as well as its vibrant red color. Borscht is typically made with beets, which give the soup its signature hue, as well as a robust and earthy flavor.

There are many variations of borscht, but one of the most classic recipes is Borscht I. This recipe is simple, yet incredibly flavorful, and is perfect for warming up on a cold winter day.

To make...

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Ingredients

  • 6 cups water
  • ¾ tablespoon salt
  • ½ cup finely chopped carrots
  • ¼ cup chopped green bell pepper, divided
  • ½ stalk celery, chopped
  • 1 medium beet
  • ½ cup canned peeled and diced tomatoes
  • 3 potatoes, quartered
  • ⅓ cup butter
  • ½ cup chopped onion
  • 1 ½ cups canned tomatoes
  • 3 cups finely shredded cabbage, divided
  • ¼ cup heavy cream
  • ¾ cup diced potatoes
  • 1 tablespoon dried dill weed
  • ¼ teaspoon ground black pepper to taste
  • salt and freshly ground black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    185 cal.

    • Total Fat: 9g
    • Saturated Fat: 6g
    • Cholesterol: 26mg
    • Sodium: 898mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 3g
    • Vitamin C: 39mg
    • Calcium: 61mg
    • Iron: 2mg
    • Potassium: 652mg

    Categories

    Soup recipes
    Ukrainian recipes
    Vegetarian recipes
    Beet recipes
    Comfort food recipes