Learn To Make Russian Borscht
By Therese Kelly
May 28, 2004 - 8:00:00 PM
Photo by Olga Litvin
3 and 1/2 cups canned tomatoes
5 or 6 medium-sized potatoes cut into halves
1 large carrot cut finely
1 small peeled beet
salt to taste
1 small onion chopped
4 cups shredded cabbage
3/4 cup sweet cream
1/2 cup fresh green pepper chopped
2 Tbs. fresh or dried dill
1 celery stalk chopped finely
2 and 1/2 quarts water
1 and 1/2 cups diced potatoes
Put water to boil in large kettle. Add 1/2 cup canned tomatoes. When water is boiling, drop in 5 or 6 med. size potatoes, the chopped carrot and the beet. While this is cooking, add 3 tablespoons of butter to the frying pan. When the butter is melted, add the chopped onion. Cook until tender, but do not brown. Add 3 cups canned tomatoes and let simmer with onion and butter until the mixture becomes a thick sauce. Set to the back of the stove.
In a separate frying pan put 2-3 tablespoons of butter to melt. Add 2 cups of shredded cabbage and fry. Cook until tender but do not brown. Shred another 2 cups to add later to the borscht. When potatoes are tender remove them to a bowl. Add 2 tbs. butter, mash well. Then add 3/4 cups sweet cream and mix well and set aside.
Add 1/1/2 cups diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the onion-tomato sauce, then add the cooked cabbage, and the potato-cream mixture. Add 3 tbs. butter to the borscht. Stir well. Add fresh, finely chopped green pepper. Add 3 tbs. fresh or dried dill. The more fresh dill, the better the flavor.
Finally, remove the beet one hour later, after the borscht is ready. Serve the borscht hot, with chopped garlic in your soup bowl and a fresh piece of bread and butter.
Recipe source: Doukhobor Cookbook
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