Borstch recipe



As requested,

Doukhobor Borstch a la Anne Hadikin

3 qts water
1.5 Tbsp salt 8 medium potatoes
2/2 cup chopped carrots
3/2 cup grated carrots 1 medium beet 1 cup chopped onions
4/2 cup chopped celery 1 small head cabbage, shredded 1 cup sweet cream*
5/4 lb butter* 4 cups canned tomatoes
6/2 cup chopped green pepper 4 Tbs fresh dill, chopped

Mash canned tomatoes and cook with 2Tbs butter until thick.

Lightly fry 3/4 C chopped onions, 1/2 cup finely grated carrots and chopped celery in 1/4 lb butter.
Do not brown. Remove to a bowl.

In same pan, lightly fry 3 C shredded cabbage in 1/4 lb butter.

Boil 3 quarts of water in a large pot. Add 1.5 tsp salt, 1/2 cup sweet cream, 1/2 cup chopped
carrots, 6 of the potatoes (quartered), 1 medium beet, halved. Boil until potatoes are tender.
Remove potatoes and mash with 2Tbs butter and 1/2 cup sweet cream. Set aside.

Put remaining potatoes, diced, and 3 cups shredded cabbage into potato water and boil until tender.
Pour the mashed potatoes slowly back into the stock water. Add fried onions, cabbage, carrots,
celery and tomatoes. Add 1/2 cup chopped green peppers and the dill weed. Bring to a boil but DO NOT
CONTINUE boiling. Turn off heat and remove beet. Season to taste with salt, black pepper and chopped
green onions/more dill.

Serves 12. Freezes well in glass jars or ziploc bags. The cream will seperate, but do not fear. When
heated, it will be almost as tasty as fresh.

*this recipe is by no means low fat, in case anyone was wondering =)

"Dennis G." <[email protected]> wrote in message
news:[email protected]...
> "jay" <[email protected]> wrote:
> >and remove beet
> Never have done that. Why remove the beet?

The beet is mostly a colouring agent in the soup (adding to the pinkness). It really doesn't do much
in the way of flavour with everything else that's going on. You can totally leave it in, but really,
whoever eats it, it going to get a boiled out, flavourless chunk of beet. Of course my grandma used
to save the beet for the kids and tell us it was the 'heart' of the soup. Perhaps it's just all
about how you look at it =)