Recipe by William (Uncle Bill) Anatooskin
This Borscht is not really Hungarian, but tastes like it should be. It has a very unique taste and is exceptionally delicious. I created this recipe 16 years ago and it is part of my cookbook that I published. Most everyone could not believe how well the Kraft Catalina dressing enhances the soup flavor.
Top Review by Darkhunter
I agree with you, Uncle Bill, that it is not really Hungarian, but it is, however, the best NOT Hungarian Borscht we have ever had. I didn't have any fresh beats, so used 2 cans of beets with liquid. Everything else was followed to the letter. It was a great tasting soup! I am so glad that I made this, as over the holidays everyone in the house was ill. This was all we had made up and we ate this morning, noon and night. It is our new "chicken soup"! Will have this again when we can enjoy it while we're healthy.
- 10 fluid ounces kraft low calorie catalina salad dressing, no substitutes
- 2 large red beets, peeled and cubed 3/8 inch square
- 2 large carrots, peeled and diced small
- 1 large onion, finely chopped
- 1 small rutabaga, diced small
- 5 cups beef consomme
- 8 cups water
- 19 fluid ounces canned plum tomatoes, including liquid
- 3 large potatoes, peeled and cubed 1/2 inch square
- 3⁄4 teaspoon caraway seed
- 1 1⁄2 cups thinly shredded red cabbage
- 1 1⁄2 cups thinly shredded green cabbage or 1 1⁄2 cups white cabbage
- 3 large celery ribs, include leaves,chopped small
- 3 cups cauliflower florets
- 1 teaspoon fresh ground black pepper
- 2 tablespoons soy sauce
- 5 teaspoons dried dill weed (or more if desired)
- 1 cup sour cream or 1 cup yogurt
Directions See How It's Made
- In a large frying pan, add Kraft Catalina dressing, beets, carrots, onion, rutabaga and cook on medium-high heat until vegetables are tender, about 15 minutes.
- In a large cooking pot, add beef consomme', water, cooked vegetables, tomatoes including liquid (crush tomatoes before adding to pot), potatoes, caraway seeds, red and green shredded cabbage, celery, cauliflower florets, black pepper and bring to boil.
- Reduce heat and simmer until all vegetables are tender, about 10 minutes.
- Add soy sauce and dill weed and simmer for another 3 minutes.
- Adjust seasonings to taste.
- Serve hot with dollops of sour cream or plain yogurt if desired.