Spinach Borscht

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 52mins
SERVES: 20-22
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement