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    You are in: Home / Recipes / Russian Borscht Recipe
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    Russian Borscht

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    abloom69's Note:

    I found a newspaper clipping of this recipe in an old cookbook. I am posting to try.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook tomatoes and juice in pot for 1 hour.
    2. 2
      Sauté onions lightly in 1/8 lb. butter then add 3 cups cabbage and sauté.
    3. 3
      Add water to tomatoes and bring to boil.
    4. 4
      Add beet and halved potatoes. Cook until done.
    5. 5
      Remove beet and discard.
    6. 6
      Remove potatoes and mash with butter, add 1/2 pint whipping cream.
    7. 7
      Add remaining cream to water and tomatoes in the pot.
    8. 8
      Add carrots, celery, garlic and green pepper to water mix. Cook till done.
    9. 9
      Add mashed potatoes and diced potatoes. Bring to hard boil.
    10. 10
      Add shredded cabbage and bring to a hard boil.
    11. 11
      Add dill and green onions and bring to hard boil, add sautéed onion and cabbage and bring to hard boil.
    12. 12
      Take off burner and let stand uncovered till half cooled.
    13. 13
      Do not use margarine or omit any ingredients. If using dry dill use 1/4 cup. Have all vegetables peeled and chopped before starting.

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    Nutritional Facts for Russian Borscht

    Serving Size: 1 (716 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 296.4
     
    Calories from Fat 138
    46%
    Total Fat 15.3 g
    23%
    Saturated Fat 9.4 g
    47%
    Cholesterol 49.7 mg
    16%
    Sodium 1465.6 mg
    61%
    Total Carbohydrate 37.4 g
    12%
    Dietary Fiber 6.6 g
    26%
    Sugars 9.2 g
    36%
    Protein 5.9 g
    11%

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