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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ukrainian-style borscht - my mother-in-law's recipe. I have a jar of Sour Salt I use instead of the salt and vinegar in the recipe. I had only ever tried cold beets once or twice (ew!) before being introduced to borscht. I remember I was reluctant to try the weird red soup. What a wonderful surprise when it hit my taste buds! Now I crave it regularly. You may want to play with the ingredients until it tastes the way you like it. Ingredients:
4 -5 beets, peeled and shredded (plus stems or leaves if desired) |
2 stalks celery, chopped |
1 medium onion, chopped |
2 -3 carrots, diced |
2 -3 green beans, cut |
1 stalk fresh dill |
1 -2 potato, chopped |
1 cup peas (fresh or frozen) |
1 (15 ounce) can broad beans or 1 (15 ounce) can pork and beans |
1 (1 1/4 ounce) package onion soup mix |
1/2 teaspoon coarse salt (to taste) |
1 teaspoon vinegar (to taste) |
1/4 cup sour cream or 1/4 cup whipping cream |
Directions:
1. Saute celery and onion and add to shredded beets in soup pot.
2. Add carrots, green beans, fresh dill, potatoes, and onion soup mix.
3. Add water to cover, plus an extra inch.
4. Simmer for 20 minutes.
5. Add peas and broad beans.
6. Add salt and vinegar, to taste.
7. Just before serving, stir in cream.
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