Borscht I

Name: Borscht I
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 6 cups water; 0.75 tablespoon salt; 0.5 cup finely chopped carrots; 0.25 cup chopped green bell pepper, divided; 0.5 stalk celery, chopped; 1 medium beet; 0.5 cup canned peeled and diced tomatoes; 3 potatoes, quartered; 0.33333334326744 cup butter; 0.5 cup chopped onion; 1.5 cups canned tomatoes; 3 cups finely shredded cabbage, divided; 0.25 cup heavy cream; 0.75 cup diced potatoes; 1 tablespoon dried dill weed; 0.25 teaspoon ground black pepper to taste; salt and freshly ground black pepper to taste

4.4

(93)

74 Reviews

5 Photos

This is the best borscht I have ever eaten. Double the recipe, because it freezes well.

Recipe by DeeDee Henderson

Updated on July 14, 2022

5

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

6 cups water
¾ tablespoon salt
½ cup finely chopped carrots
¼ cup chopped green bell pepper, divided
½ stalk celery, chopped
1 medium beet
½ cup canned peeled and diced tomatoes
3 potatoes, quartered
⅓ cup butter
½ cup chopped onion
1 ½ cups canned tomatoes
3 cups finely shredded cabbage, divided
¼ cup heavy cream
¾ cup diced potatoes
1 tablespoon dried dill weed
¼ teaspoon ground black pepper to taste
salt and freshly ground black pepper to taste

Directions

Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

Nutrition Facts (per serving)

185	Calories
9g	Fat
24g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 185
% Daily Value *
Total Fat 9g	12%
Saturated Fat 6g	29%
Cholesterol 26mg	9%
Sodium 898mg	39%
Total Carbohydrate 24g	9%
Dietary Fiber 4g	15%
Total Sugars 5g
Protein 3g
Vitamin C 39mg	197%
Calcium 61mg	5%
Iron 2mg	11%
Potassium 652mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.