Recipe by Wayne Reglin
Whether this delightful dish is rightfully named I do not know but I do know it is well worth the effort.It is delicious immediately upon completion and just gets better and better each time you reheat it. Thanks Sue Mcnally for providing recipe.
Top Review by Rose's Granddaughter
I had never made borscht before. I have to say it was really fun and tasted delicious - it's perfect for serving to guests as a warm-up to the main meal. I will definitely make again, it tasted real, fresh and healthy.
- 10 cups water
- 7 medium potatoes
- 1 small beet, sliced
- 1 large carrot, chopped
- 2 medium onions, sliced
- 1 stalk celery, chopped
- 1 small green pepper, chopped
- 1 teaspoon dill
- 1⁄2 lb butter
- 1 (28 ounce) can tomatoes
- 1 medium cabbage, shredded
Directions See How It's Made
- Boil water in large soup pot.
- Add four of the potatoes (peeled and cut in half), carrots and beet, salt to taste.
- In large fry pan, fry onions with 6 tbs butter until golden brown, add tomatoes and fry a little longer.
- Remove the potatoes only from the boiling water when they are cooked and mash with six tbs of butter.
- Add half the contents of your frying pan to soup pot.
- Peel and cube remaining potatoes and add to pot.
- Now put remainder of contents of your frying pan into pot with 1tbs butter and boil for 5 min.
- Meanwhile fry remainder of cabbage in the rest of the butter Add celery, pepper and 1 cup of cabbage to pot and let boil for about two min.
- Add mashed potatoes and dill.
- Cook for two minutes.
- Add fried cabbage.
- Let simmer for a short while and serve.