Prep 45 mins
Cook 45 mins
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.
- 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
- 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.
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.