Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

doukhobor winter borsch

(2 ratings)
zazzoo avatar
Recipe by
pamela peake
@zazzoo
Castlegar, BC

This is a wonderful hearty, vegetarian soup. It is quite labor intensive but so worth it. Serve with a rustic rye bread, good quality cheese and pickles for a truly authentic Doukhobor meal.

►
(2 ratings)
yield 12 serving(s)
prep time 2 Hr
cook time 2 Hr
method Stove Top

Ingredients For doukhobor winter borsch

  • 1 lb
    butter, do not substitute margarine
  • 6 c
    shredded cabbage
  • 2 c
    shredded carrot
  • 2
    finely chopped onions
  • 4 c
    good quality canned tomatoes
  • 1
    beet
  • 6
    russet potatoes
  • 2
    bay leaves
  • 3 qt
    good quality vegetable stock, preferably home made
  • 1/2 lb
    fresh spinach
  • 1 qt
    whipping cream
  • 2
    green peppers, chopped
  • 1/2 c
    fresh dill, do not substitute dry
  • 2 Tbsp
    salt
  • 2 tsp
    black pepper
  • sour cream

How To Make doukhobor winter borsch

  • 1
    Saute onions in 1/4 pound butter until translucent, add cabbage and saute until soft but not brown. Put carrots in pan and saute until soft. Make sure none of the vegetables get brown.
  • 2
    In a large stock pot, put in 1/2 of a pound of butter to melt. Once melted, put in canned tomatoes and saute until most of the tomato liquid is gone. Add in the sauteed vegetable mixture and vegetable stock. Add the bay leaves. Add in the raw beet. Bring to a boil, then reduce heat and simmer gently until the beet is soft.
  • 3
    Once the beet is soft, remove from pot and let cool to touch. In the meantime, peel and dice potatoes. Put half of the potatoes in the soup and cook until soft. Bring the other half of the potatoes to a boil in another pot and cook until quite soft. Drain and mash with remaining butter, 1 cup cream, salt and pepper. Add to soup pot
  • 4
    Peel the beet and coarsely shred, add to soup pot along with the fresh spinach, green bell peppers and remaining cream. Bring to a simmer for 1/2 hour. Add the fresh dill and adjust seasoning to taste. Serve in big bowls with a dollop of sour cream on top for garnish.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT