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My review
Borscht I
DeeDee
"This is the best borscht I have ever eaten. Double the recipe, because it freezes well."
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Ingredients
1 h 25 m servings 185 calsOriginal recipe yields 8 servings
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Directions
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- 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; 9.3 g fat; 23.6 g carbohydrates; 3.4 g protein; 25 mg cholesterol; 898 mg sodium. Full nutrition
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Reviews
Read all reviews 7088 Ratings
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Most helpful positive review
5/1/2006
I've never had borscht before, so I don't know how authentic this recipe is. I just made this to use up some beets--which, frankly, I don't even like much. This recipe, though, is INCREDIBLY ...
Most helpful critical review
3/28/2006
This recipe was a good starting point, but I had to make several major adjustments to achieve something that was suitably "borscht-like" for my tastes. I used two beets rather than one (and nex...
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Newest
3/28/2006
This recipe was a good starting point, but I had to make several major adjustments to achieve something that was suitably "borscht-like" for my tastes. I used two beets rather than one (and nex...
5/1/2006
I've never had borscht before, so I don't know how authentic this recipe is. I just made this to use up some beets--which, frankly, I don't even like much. This recipe, though, is INCREDIBLY ...
12/4/2005
Great recipe, but thicker than authentic borscht I've had in Ukraine and Russia. Things I did just a bit differently... I used two beets with the stock (peeled) and when I removed them, I di...
1/17/2002
This borscht recipe is amazing. It is as hearty as they come and very full flavoured. I've made a few changes that you may like. A couple of cloves of garlic in the sauce really enhances the ...
3/24/2005
I too kept the beets and diced them and put them back in. I also added two cloves of garlic and I sauteed ground lamb in ghee and garam marsala (indian spices) along with the onions and cabbage...
5/6/2005
I made this for a dinner party. I got mixed reviews. I love Borsht and I only thought it was okay. Too much cabbage in it. Reminded me more of cabbage soup instead of Borscht.
1/22/2005
did a couple adjustments. I'm on weight watchers so I used 1% milk instead of heavy cream and cut up the beets and kept them in. Very very good
1/5/2002
I was trying to find a borscht recipe as good as my friend's mom's. This is so much better. I have made it 4-5 times, and it gets better each time, as I make my own changes. This is the best bo...