bebia's borscht
This recipe is from the grandma of one of my good friends growing up. She was from the Republic of Georgia. She would make this soup with hearty beef chunks during the winter and chilled with homemade chicken broth during the summer. I love the deep purple color and how it turns pink once the sour cream is added. This soup is delicious and will have you dreaming of East Europe.
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yield
8 serving(s)
prep time
15 Min
cook time
50 Min
method
Stove Top
Ingredients For bebia's borscht
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1/2onion, chopped
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3beets, shredded
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2russet potatoes, shredded
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2carrots, shredded
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2 clovegarlic, minced
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1/2cabbage, shredded
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3bay leaves
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4 cwater
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4 cbroth (vegetable broth for vegetarian, chicken for summer served cold, beef for winter served warm)
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4 Tbspwhite vinegar
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1/4 cdill
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sour cream
How To Make bebia's borscht
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1In a large pot saute onion until tender.
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2Add beets, potatoes and carrots and cook until slightly tender.
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3Add garlic and saute another minute.
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4Add bay leaves, water, and broth (don't add all water and broth at once, add combined 8 cups then 1 to 2 cups more of broth towards the end if needed). Bring back up to heat and simmer until all vegetables are cooked.
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5Add cabbage, white vinegar, pepper, salt, and dill. Cook until cabbage is tender.
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6Serve plain or with a dollop of sour cream.
- 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!
Categories & Tags for Bebia's Borscht:
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