A friend of my mother shared this recipe with her, making it a big deal in our family. For the past six months we have been enjoying this borscht, but never got around to taking pictures. Now that it’s getting cold in most parts of the world, and we all enjoy a cup of warm soup to Christmas tunes, this recipe is a must.
Adding sour cream to borscht, while cooking, creates a nice creamy flavor. This borscht is highly aromatic, with herbs and bell peppers.
Serve borsch hot. It can also be refrigerated for several days and reheated before serving.
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- Dice bell peppers and onions into tiny cubes. Shred Cabbage, grate carrots and beets, and set aside.
- In a large skillet, sautée carrots, onions, with 5 tablespoons oil, cook until golden brown. Add beets and bell peppers to cooking ingredients, cook until all vegetables are soft.
- Fill up a pot with water, bring it to a boil and add cooked vegetables to the pot. Add dill or parsley, either one of them adds a great flavor to the borscht. Add potatoes and cabbage to the pot. Season borscht with salt and pepper.
- Stir in sour cream and let borscht simmer until all ingredients are cooked, about 20 minutes.