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".
prep time1 Hr
cook time2 Hr 15 Min
kitchen basics beef stock (32 oz each)
baby carrots, chopped
celery tops-throw in as is / remove later
1 1/2 tsp
potatoes, cut into small pieces
beets, trimmed and cut into small pieces
garlic powder to suit
head of green cabbage, sliced fine
How To Make
Pour beef stock in large pot. Heat.
Add next eight ingredients and cook down for about 1-1 1/2 hours. (or until beets and potatoes are soft)
Add catsup and garlic and parsley.
Put 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.
About 30-40 minutes before serving, add the cabbage. Cook until soft.
Ladle Borscht into bowls and put a dollop of sour cream on top. Gently stir in and enjoy!
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