Borscht
I grew up eating borscht about once a week. I have memories of coming home from school and trying to guess by smell, what mom had cooked that day. Here is how my mom taught me to make Borscht.We called it red soup (there is a white soup version as well). This soup is intense.... with vinegar and the texture of shredded carrots and beets- it's not your typical soup experience. Good luck!!
10 cups water
2 tsp salt
1 tsp pepper
4 potatoes
1 med onion chopped
2 Beets grated
1 carrot grated
1/2 cup parsley
4 tbs oil
4 tbs white vinegar
sour cream
Peel and cut up potatoes 1/4 inch squares give or take.
Boil water with potatoes salt and pepper for 15min.
While the broth is boiling saute the onion in 4 tbs oil for 5 min on medium heat
add the grated carrots and beets
saute for 5 more minutes
add the vinegar
cook down till there is very little liquid left.
add it to the water with potatoes,cook for 5 min and then add parsley at the end .
Depending on the sweetness of the beets you may want to adjust salt pepper or vinegar.
Serve with a dollop of sour cream on top. I serve it with sliced buttered french bread!
Check to make sure potatoes are cooked before adding the beet saute mix. If the potatoes are not cooked the saute mix will cook down too much. I like it to have an element of crunch for texture. Also, if your beets have their greens, cut up a couple of the leaves and add them when you add the parsley.
* Also you can reduce this recipe in half with great results.
I grew up eating borscht about once a week. I have memories of coming home from school and trying to guess by smell, what mom had cooked that day. Here is how my mom taught me to make Borscht.We called it red soup (there is a white soup version as well). This soup is intense.... with vinegar and the texture of shredded carrots and beets- it's not your typical soup experience. Good luck!!
10 cups water
2 tsp salt
1 tsp pepper
4 potatoes
1 med onion chopped
2 Beets grated
1 carrot grated
1/2 cup parsley
4 tbs oil
4 tbs white vinegar
sour cream
Peel and cut up potatoes 1/4 inch squares give or take.
While the broth is boiling saute the onion in 4 tbs oil for 5 min on medium heat
saute for 5 more minutes
add the vinegar
add it to the water with potatoes,cook for 5 min and then add parsley at the end .
Depending on the sweetness of the beets you may want to adjust salt pepper or vinegar.
Serve with a dollop of sour cream on top. I serve it with sliced buttered french bread!
Check to make sure potatoes are cooked before adding the beet saute mix. If the potatoes are not cooked the saute mix will cook down too much. I like it to have an element of crunch for texture. Also, if your beets have their greens, cut up a couple of the leaves and add them when you add the parsley.
* Also you can reduce this recipe in half with great results.
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