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Real Recipes From Real Home Cooks ®

doukhobor vegetarian borscht

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

I found this in my mother's collection of recipes. We lived in Nelson, BC, Canada when I was a teenager in the 1950's. My Mom worked with some Doukhobor women. We were fortunate to be invited to a Doukhobor wedding. It was lovely and very different for us. The singing was very beautiful. I am sure this recipe was given to my Mom by the women with whom she worked. It is definitely a group effort to make the borscht. It was signed by Patsy Popoff, Polly Zoobkoff and Elsie Campbell (?) Mother's notes showed that she cut the recipe in half. Good memories.

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yield serving(s)
method Stove Top

Ingredients For doukhobor vegetarian borscht

  • 10 qt
    water
  • 4 Tbsp
    coarse salt
  • 5 qt
    stewed tomatoes
  • 12 md
    potatoes, halved
  • 4 c
    diced potatoes
  • 2 c
    grated carrot
  • 3 c
    carrots, finely chopped
  • 1 c
    grated beet
  • 2 lg
    beets, whole
  • 5 c
    chopped onion
  • 1/2 c
    celery and leaves, finely chopped
  • 1 c
    chopped green onion
  • 4 c
    green pepper, chopped
  • 24 c
    shredded cabbage
  • 5 c
    cream
  • 1 lb
    butter
  • 1 c
    dill, chopped

How To Make doukhobor vegetarian borscht

  • 1
    Have the water boiling in a 20 quart canner, add salt and whole beets with a few cuts in them. Add halved potatoes, chopped carrots and 2 cups of the chopped onion.
  • 2
    In a large pot, put 1/4 lb. butter, stewed tomatoes, 1 cup of the chopped onion, grated beet, 1 cup of grated carrot, 1/4 cup of the celery and 1 cup of chopped green pepper. Simmer over low heat until thick.
  • 3
    Put 1/4 lb. of butter in a frying pan with the remaining 2 c. of onion and 1 c. of crated carrots. Saute until tender.
  • 4
    In a separate frying pan, put 1/4 lb. butter, 8 cups of shredded cabbage, 2 c. green pepper and a pinch of dill. Salute for 10 minutes.
  • 5
    When the halved potatoes become tender in the canner, remove them and mash adding the last 1/4 lb. of butter, 2 1/2 cups of cream and 4 cups of the tomato mixture from Step 2. Mash this mixture well.
  • 6
    Add the rest of the tomato mixture, the remaining cream and diced potatoes to the canner and bring to the boil.
  • 7
    Stir the mashed potato mixture from Step 5 into the canner and let boil for 1 minute.
  • 8
    Add the rest of the shredded cabbage to the canner and bring just to the boiling point. Stir and discard the whole beets.
  • 9
    Turn off the heat and add the cabbage mixture from step 4 and the onion mixture from step 3 to the canner. Do not stir.
  • 10
    Sprinkle 1 c. green onion, 1/4 c. celery, 1 c. green pepper, 1 c. dill and 1/2 tsp black pepper (optional) on top of the Borscht. Cover and let stand at least 10 minutes before stirring.
  • 11
    Serving suggestions Borscht is best served piping hot with bread and butter. Try serving with cheddar and mozzarella cheese. Some like borscht sprinkled with cayenne pepper or crushed fresh garlic.
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