Russian Red Borscht Recipe Recipe

I have so many memories is behind red borscht. As a child I never liked any sort of soup but red borscht was an exception, in fact it was probably one of my favorite meals.

Everyone makes their borscht a little different. I often add meat, dry mushrooms, dill, parsley and sour cream borscht. But this recipe is just the way mama use to make.

Serving size:
8
people
Prep
30 min
Cooking
45 min
Ready in
1 hr 15 min
Simple
Challenging

Instructions 

#1
Fill ⅔ of 5 quart pot with water. Add grated beet, sliced potatoes into the water and boil 15-20 minutes.
#2
Add can of beans (rinsed trough and drained). After the potatoes are almost done cooking add sliced cabbage to the pot. Add ground pepper, salt to taste, vinegar and ketchup.
#3
Sautée carrots, onions, with 4 tablespoons cooking oil. Sautée until vegetables are soft (7-10 minutes). Add to all coking ingredient. Cook another 5-10 minutes, until the cabbage is done.
#4
Serve with a dollop of sour cream or real mayo.(This is optional, most people like sour cream, I dont)

Posted on