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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- 5 tbsp olive oil
- 1 large beet or 2 medium beets
- 2 medium carrots
- 1/4 head of medium cabbage
- 1 large red bell pepper
- 1/2 medium onion
- 4 qt water
- 3 medium potatoes
- 1 cup sour cream
- 1/2 cup fresh dill or parsley
- salt and black pepper to taste
- Dice the bell peppers and onions into tiny cubes. Shred the cabbage and dice the potatoes into bite-sized pieces. Next, grate the carrots and beets. Set the veggies aside.
- In a large skillet, sauté the carrots and onions with 5 tablespoons oil until they turn golden brown. Add the beets and bell peppers to the carrots and onions and cook them until they soften.
- Fill up a pot of water and bring it to a boil. Add the cooked veggies to the pot. Next, add in the herbs of your choice, followed by the potatoes and cabbage. Season the borscht with salt and pepper.
- Stir in sour cream and let the borscht simmer for about 20 minutes, or until the potatoes are easily pierced with a fork. Enjoy!