1/2 Photos of Uncle Bill's Russian/Doukhobour Borscht
1 hr 30 mins
William (Uncle Bill) Anatooskin's Note:
This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes just as good, but not as rich. The procedure is rather lengthy, but is worth every bit of that time. The Borscht may be canned or frozen in containers. The original Russian Borscht had meat in it and also they used many red beets.
My Private Note
Units: US | Metric
- 22 cups water
- 28 fluid ounces canned tomatoes, including liquid, mashed and divided
- 6 medium potatoes, peeled and quartered
- 3 medium carrots, chopped small
- 2 medium onions, chopped small
- 1 tablespoon salt
- 2 medium red beets, scrubbed and cut in half
- 4 tablespoons butter
- 1/2 cup whipping cream
- 6 tablespoons butter, divided
- 2 medium onions, chopped small
- 8 cups thinly shredded green cabbage
- 3 medium potatoes, peeled and cubes 1/2-inch
- 2 cups cauliflower florets
- 3 large celery ribs, chopped small
- 1 large green pepper, seeded and diced
- 1 large sweet red pepper, seeded and diced
- 1 teaspoon fresh ground black pepper
- 4 tablespoons dried dill weed or 1/2 cup finely chopped fresh dill
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon ground cayenne pepper (optional)
- 1In a large (8 quart) stock pot, add water and bring to boil.
- 2Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
- 3Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
- 4Meanwhile, begin to prepare all vegetables.
- 5When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
- 6Add 3 tablespoons butter to potatoes, mash well.
- 7Stir in whipping cream, mixing well to incorporate; set aside.
- 8In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
- 9Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
- 10The sauce will be thickened.
- 11Cover, reduce heat to keep warm.
- 12In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
- 13Remove from heat and set aside.
- 14To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
- 15Cover and cook for 10 minutes.
- 16Add cauliflower and celery and continue to boil gently until potatoes are just tender.
- 17Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
- 18Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
- 19Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
- 20Return to boil and cook for 3 more minutes.
- 21Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
- 22Remove beets and discard or eat them separately.
- 23The beets are for coloring only.
- 24Adjust seasonings to taste.
- 25If borscht is too sweet to your liking, stir in some additional lemon juice.
- 26If desired, serve with a sprinkle of cayenne pepper.
- 27Refrigerate any unused portions.
- 28Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.
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Nutritional Facts for Uncle Bill's Russian/Doukhobour Borscht
Serving Size: 1 (430 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 154.7
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 4.2 g
- Cholesterol 19.5 mg
- Sodium 421.5 mg
- Total Carbohydrate 21.7 g
- Dietary Fiber 4.0 g
- Sugars 4.5 g
- Protein 3.1 g