Borscht I | Recipe Fund

Borscht I

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26 Nov 2021

Lunch

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This soup originated in the Ukraine and is popular throughout Eastern and Central Europe. Borscht has dozens of variations, but beetroot is a core ingredient, as well as stock and sauteed vegetables. Try it both hot and cold.

Borscht I

by Phoebe Chat Legaspi

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Ingredients

US Customary

Metric

Servings

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Prep Time:

25 Mins

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Cook Time:

1 Hr

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Total Time:

1 Hr 25 Mins

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Servings:

People

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Category:

Lunch

Directions

Step 1

Step 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.

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Step 2

Step 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.

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Step 3

Step 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.

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Step 4

Step 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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