Borscht Or Beet And Cabbage Soup |
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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 8 |
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In my opinion, this is one of the best borscht soups I have ever eaten. This recipe should be most definitely doubled as it freezes well. Ingredients:
6 cups water or 3 cups water to 3 cups stock(i use vegetable) |
3/4 tablespoon salt |
1 carrot, finely chopped |
1/2 cup bell pepper, finely chopped and divided |
1 stalk celery, peeled and chopped |
2-3 medium beets |
1/2 cup canned diced tomatoes |
3 potatoes, quartered |
1/3 cup butter |
1 onion, chopped |
1-1/2 cups canned tomatoes |
3 cups finely shredded cabbage, divided |
1/4 cup heavy cream |
3/4 cup diced potatoes |
1 tablespoon dried dill weed |
1/4 teaspoon ground black pepper to taste |
salt and freshly ground black pepper to taste |
Directions:
1. Place water, salt, carrots, 1/2 of the bell pepper, celery, beets, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
2. Melt 1/3 cup butter in a separate skillet over medium heat.
3. Saute onions in butter until tender, approximately 5 minutes.
4. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes.
5. Remove 1/2 cup of sauce from skillet, and set aside.
6. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
7. Remove beets from boiling liquid.
8. Allow to cool and either dice or julienne.
9. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream.
10. You can either mash together until smooth or cube. The original recipe suggests the potatoes should be mashed.
11. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and either diced or julienned beets and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes.
12. Reduce heat and simmer a few minutes more.
13. Stir in remaining bell pepper, season with black pepper, and serve.
14. Note: I add 1 clove of minced garlic to this and I like to place a small spoonful of sour cream on top.
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