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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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The Russians have a soup meal at least once a day. Schi, borsch, rassolnik, botvinia, ukha, okroshka and solianka has been a peculiarity of Russia since ancient times. Soups can be made of meat, fish, mushroom, vegetables or milk stocks. Read more . How about a plate of Russian borstch? Nothing can warm your heart and stomach better than this traditional soup meal. Really yummy...enjoy~ Ingredients:
3/1/2 c canned tomatoes |
5 or 6 med. size potatoes cut in halves |
1 large carrot cut fine |
1 small peeled beet |
black pepper & salt to taste |
1 small onion chopped butter |
4 c shredded cabbage |
3/4 c sweet cream |
1/2 c fresh green pepper chopped |
2 tb fresh or dried dill |
1 celery chopped fine |
2/1/2 qts water |
1/1/2 c diced potatoes |
Directions:
1. Put water to boil in large kettle. Add 1/2 c canned tomatoes.
2. Drop in boiling water 5 or 6 med. size potatoes, chopped carrot and the beet.
3. Add 3 tb butter in frying pan.
4. When melted add chopped onion, cook tender but do not brown. Add 3 c canned tomatoes and let simmer with onion and butter until a thick sauce.
5. Into a separate frying pan put 2-3 tb butter to melt.
6. Add 2 c shredded cabbage and fry.
7. Cook tender but do not brown.
8. Shred another 2 c to add later to the borstch.
9. When potatoes are tender remove them to a bowl.
10. Add 2 tb butter, mash well, then add ? c sweet cream and mix well and set aside.
11. Add 1/1/2 c diced potatoes to the stock and the remainder of the shredded cabbage.
12. When diced potatoes are tender, add the onion-tomato-sauce, then add the cooked cabbage, and the potato-cream mixture.
13. Add 3 tb butter to the borstch.
14. Stir well.
15. Add fresh chopped fine green pepper.
16. Add 3 tb fresh or dried dill.
17. Remove beet, one hour later after borstch is ready.
18. Borstch is ready to serve.
19. Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter.
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