This is a deliciously inexpensive soup that is sure to please. I got this recipe from my mom who is of Ukrainian descent, and she used to make borscht for my siblings and I when we were young.
Yield 12 Bowls
A wonderfully colorful, inexpensive soup known across the world as Borscht (Pronounced - Bore-shh-t).
- 6 Cups - Stock (Chicken, Beef or Veggie)
- 10 Cups - Shredded Cabbage
- 1 Large - Beet (or 2 small beets), Shredded
- 2 - Yukon Gold Potatoes, For Mashing
- 1 - Red Potato, Sliced into Cubes
- 3 - Carrots, Shredded
- 1 - Small Onion, Diced
- 3 Cloves - Garlic, Minced
- 3 Tbsp - Fresh Dill, Minced
- 2 Cans - Diced Tomatoes (796ml Cans), Puree 1 Can
- 2 Tbsp - Butter
- Salt and Pepper to Taste
- Sour Cream for Topping (Optional)
- Peel potatoes and beet.
- Boil whole potatoes and beet in a pot of water just enough to cover vegetables for 45 minutes. Reserve water.
- Remove the potatoes and beet from pot and set aside to cool.
- In a large frying pan, melt butter over medium heat.
- Add onions, cabbage and dill.
- Saute until tender, remove from heat and set aside.
- In a large stockpot over medium heat, add stock and tomatoes (1 can pureed, 1 can regular).
- Add cabbage mixture, grated carrot to stockpot.
- Mash both Yukon Gold potatoes, cube red potato, add to stockpot.
- Grate beet or beets, add to stockpot.
- Season with salt and pepper to taste.
- Simmer for 30 minutes.
- Serve with a dollop of sour cream in each bowl.
Serving Size 1 Bowl
Amount Per Serving
% Daily Value
Total Fat 7 g
Saturated Fat 4 g
Sodium 270 mg
Total Carbohydrates 17 g
Dietary Fiber 3 g
Sugars 3 g
Protein 5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Excellent melding of flavors enhancing the thick texture of the mashed potatoe base. Yum!!
Thanks Mom! It is thanks to you I have this!