Borscht

….also borsch, bortsch, borstch, borsh, borshch; Ukrainian: борщ

There are so many different versions and different ingredients that people use for making borscht. You just need to test it out yourself and pick the recipe you like the most. The last time I made borscht, it did not turn out as good as this time. I think it was because I added potatoes and the potatoes dominated. It was not the real borscht. So here is the one that turned out great!!!

It takes about 2 hours when you cut and shred everything by hand. Since my food processor broke down few days before (RIP), that´s exactly what I had to do, (lots of hard work btw 🙂 You start to wonder how people lived 100 years ago.

RSP_4056For 4-6 servings

1 onion

half a small cabbage

2 beets

2 big carrots or 7-8 mini carrots

1 tomato

3 dill pickles

1 tsp vinegar

2 bouillon cubes either beef or vegetable

butter for frying, if you don´t like butter, use oil

salt, pepper.

Parsley, either dried or fresh. I used dried.

This soup will take some time, especially the prepping, so be patient, it´s so worth it.

collage_photocat1. Cut the cabbage into strips, grade the carrots, boil the beets to semi soft (takes a while), cut tomato, dill pickles and onions into cubes.

2. In a wok (or a pot) fry the onion with butter until transparent, add cabbage with 1/2 cup of water and cover with a lid. Simmer (in a medium setting) until the cabbage is semi soft, about 15-20 minutes.

3. Add the grated carrots and simmer another 5-10 minutes. If needed add more water.

RSP_40484. Grade the beets when they are ready/semi soft.

5. Fill a soup pot with 2,5 liters of water. Add 2-3 beef/vegetable bouillon cubes. Now transfer everything from the other pot/wok pan (that I love to use) to the soup pot, along with the grated beets, dill pickle and tomato cubes, 1 tsp of vinegar and teaspoon of parsley.

RSP_40506. Boil in low setting till everything is ready (depends how soft you like your cabbage). Taste in every 5 minutes. Add little bit of salt and pepper if needed.

Serve with sour cream.

You can also freeze this soup, just don´t fill it with too much of the liquid.

Advertisements

2 thoughts on “Borscht

  1. Pingback: Vegetable of the year – BEET | TorontoCooks

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s