Borscht Recipe

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Borscht

TERRY FLEWELLING

By
@terryflew

This recipe was given to me years ago by a lady that I worked with. Before tasting her Borscht, I had never heard of/tasted borscht before. I fell in love with this tasty soup, as did my family. I make sure that I always have a supply in my freezer. So easy to make a freezes well!!


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Rating:

Serves:

I can get 7- 3cup freezer bags

Cook:

3 Hr

Method:

Stove Top

Ingredients

6 clove
garlic, minced
2 medium
onions, chopped
2 large
carots, shredded
2 -3 stalk(s)
celery, diced
4 medium
beets, shredded
1/2
cabbage head, shredded
4 medium
potatoes, shredded
1 Tbsp
salt
1 Tbsp
lemon juice
1 can(s)
19 oz, diced tomatoes
1 Tbsp
sugar
1/4+ c
fresh chopped dill
1/ can(s)
fresh chopped parsley
1
bay leaf
1 Tbsp
paprica
6-8
beef bouillon, cubes or single pkgs
8 can(s)
water, cold

Directions Step-By-Step

1
Shred, chop, mince, dice all your vegetables. Place in a very large bowl and mix well.
2
Use a large non-stick skillet and saute veg a bit at a time until tender crisp. Place each batch into a large stock-pot.(add a bit of oil if you find the veg is sticking a bit)
3
Once you have your vegetables sauteed and placed into stock pot, add the 8 cups of water and beef bouillon. Simmer about 1 hour or till your vegetables are cooked.
4
Add the salt, lemon juice, diced tomatoes, sugar, dill, parsley, bay leaf and paprika. Continue to simmer until the flavors are well blended. About 1 hour. Stir occasionaly.
5
Here you can either feed a crowd! or place in freezer bags as it freezes well.
6
This is a time consuming recipe but oh so worth it! And you'll thank yourself for freezing some when you need something quick for a meal. I hope you enjoy it as much as my family does!!

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Vegetarian
Other Tag: Healthy