Doukhobor Winter Borsch

pamela peake


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 votes
2 Hr
2 Hr
Stove Top


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


1Saute 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.
2In 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.
3Once 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
4Peel 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.

About Doukhobor Winter Borsch

Course/Dish: Vegetable Soup
Main Ingredient: Wild Game
Regional Style: Polish
Dietary Needs: Vegetarian
Other Tag: Healthy