Prep 20 mins
Cook 32 mins
With the nice fresh spinach that is available, this Borscht makes for a great meal almost by itself. My Mother provided me with a spinach soup recipe some 55 years ago. I made several modifications and additions to enhance the flavor.
- 28 ounces canned tomatoes, including liquid
- 2 large carrots, peeled and diced
- 1 large red beet, peeled and diced
- 1 large green pepper, seeded and cut into chunks
- 4 large potatoes, peeled, divided
- 4 cups chicken broth
- 12 cups water
- 4 tablespoons chicken soup base
- 2 tablespoons salt
- 1⁄2 cup butter, divided
- 1 large onion, chopped small
- 4 large garlic cloves, minced
- 2 cups cauliflower florets
- 1 cup broccoli floret
- 2 large celery ribs, chopped small
- 2 cups frozen tiny peas
- 3⁄4 cup whipping cream
- 1 bunch fresh spinach, roots removed and leaves chopped
- 1 large sweet red pepper, seeded and diced
- 4 tablespoons finely chopped fresh dill or 2 tablespoons dried dill weed
- 1⁄2 teaspoon black pepper
- In a large cooking pot, add tomatoes including liquid, carrots, beets and green peppers.
- Cut 3 potatoes into quarters and add to cooking pot.
- Cover and bring to boil, reduce heat and simmer for 5 minutes.
- Add chicken broth, 12 cups of water, chicken soup base and salt and bring to boil.
- Reduce heat, cover and cook until potatoes are tender, about 15 minutes.
- Remove potatoes and green peppers into a bowl and mash.
- Add 1/4 cup of butter and whipping cream and mix well; set aside.
- In the meantime, in a frying pan, melt the remaining 1/4 cup of butter, then add onions, garlic, cauliflower, broccoli florets, celery and sauté for 4 minutes.
- Cube the remaining potato into 1/2 inch cubes and add to cooking pot; cover and bring to boil and cook for 5 minutes.
- Add 1/2 of the potato mixture, 1/2 of the sautéed onion/cauliflower/broccoli mixture, chopped spinach, red pepper, dill weed and black pepper; cover and bring to boil.
- Add the remaining potato mixture, sautéed onion/cauliflower/broccoli mixturre and frozen small peas; stir well and bring to boil, about 3 minutes.
- Just at the boiling point, remove cooking pot from heat.
- Adjust seasonings to taste.
- Let Borscht sit for about 15 minutes before serving.
- Serve hot.
- Refrigerate any unused portions of Borscht.