doukhobor winter borsch

Name: Doukhobor Winter Borsch
Prep time: 2 h
Cook time: 2 h
Yield: 12
Cuisine: Polish
Ingredients: 1 pound(s) butter, do not substitute margarine; 6 cup(s) shredded cabbage; 2 cup(s) shredded carrot; 2 - finely chopped onions; 4 cup(s) good quality canned tomatoes; 1 - beet; 6 - russet potatoes; 2 - bay leaves; 3 quart(s) good quality vegetable stock, preferably home made; 1/2 pound(s) fresh spinach; 1 quart(s) whipping cream; 2 - green peppers, chopped; 1/2 cup(s) fresh dill, do not substitute dry; 2 tablespoon(s) salt; 2 teaspoon(s) black pepper; - sour cream

(2 RATINGS)

29 Pinches 1 Photo

pamela peake

Castlegar, BC

Updated on Nov 30, 2012

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.

Rate

This soup is rich and hearty and a vegetarian meal in a bowl. Not for the diet concious

prep time 2 Hr

cook time 2 Hr

method Stove Top

yield 12 serving(s)

Ingredients

1 pound butter, do not substitute margarine
6 cups shredded cabbage
2 cups shredded carrot
2 - finely chopped onions
4 cups good quality canned tomatoes
1 - beet
6 - russet potatoes
2 - bay leaves
3 quarts good quality vegetable stock, preferably home made
1/2 pound fresh spinach
1 quart whipping cream
2 - green peppers, chopped
1/2 cup fresh dill, do not substitute dry
2 tablespoons salt
2 teaspoons black pepper
- sour cream

How To Make doukhobor winter borsch

Step 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.

Step 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.
Step 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
Step 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.
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