BORSCHT

Donna Mann

By
@DonnaMarie10

I just made this today. I took from quite a few different recipes and added my own twist. My husband said," I don't eat beets". I asked him to please just try a small bowl. He loved it! He said, "good job".


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
1 Hr
Cook:
2 Hr 15 Min

Ingredients

2 qt
kitchen basics beef stock (32 oz each)
1 large
onion, chopped
10
baby carrots, chopped
4
celery tops-throw in as is / remove later
1/4 tsp
pepper
1 1/2 tsp
salt
1 tsp
white vinegar
2 large
potatoes, cut into small pieces
3
beets, trimmed and cut into small pieces
2 Tbsp
parsley
2 Tbsp
catsup
garlic powder to suit
1/2
head of green cabbage, sliced fine
sour cream

Step-By-Step

1Pour beef stock in large pot. Heat.

2Add next eight ingredients and cook down for about 1-1 1/2 hours. (or until beets and potatoes are soft)

3Add catsup and garlic and parsley.

4Put about 4 cups of soup in a blender (be careful-it's hot). Blend for a few seconds- twice- or until it is just a tiny bit lumpy. Pour back in pot. Take out 4 more cups and repeat.

5About 30-40 minutes before serving, add the cabbage. Cook until soft.

6Ladle Borscht into bowls and put a dollop of sour cream on top. Gently stir in and enjoy!

About this Recipe

Course/Dish: Vegetable Soup