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Borscht Recipe

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This recipe for Borscht is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbsp butter
2 medium onions
4 cloves garlic
12 cups beef broth
5 or 6 raw beets
5-8 tbsp white wine vinegar (to taste)
5-8 tbsp dill pickle juice (to taste)
salt and pepper to taste
Directions:
Directions:
Peel and dice the beets into bit size slices. Put in a medium pot and cover with water - bring to a boil for 20-30 minutes, or until they're slightly softened (enough to pierce with a fork, but not too soft). Drain and set aside.

Melt the butter in a large stock pot or dutch oven.

Dice the onions and garlic. Add the onions to the pot and cook for a minute or two. Add the garlic. Cook until the onions are translucent.

Add the pre-cooked beets. Cook for a couple minutes.

Add the beef broth. Bring to a simmering boil for 20 minutes or so. Add the pickle juice and white wine vinegar. Add salt and pepper, to taste. Simmer for another 10-20 minutes.
Personal Notes:
Personal Notes:
I combined about 6 different recipes to figure this out! It tastes just like the one Mike's Babcia would make. I'm kind of proud.

 

 

 

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