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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Doukhobor Borscht Recipe

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This recipe for Doukhobor Borscht is from Heavenly Recipies, 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:  
9-10 medium potatoes
4 carrots
2 large onions
1 beet
1 8oz can V-8 juice
2 stalks celery
3-4 lbs cabbage
1 28oz can tomatoes(whipped with egg beater)
1/2 pint whipping cream
1 c butter
3 green onions
1 green pepper
2 tbsp dill
Directions:
Directions:
Put 2 1/2 quarts water to boil in large kettle. Prepare vegetables-peel potatoes, carrots, beet, onions. Shred cabbage later.
When water boils, add whole potatoes, 2 diced carrots and 1/2 whole beet, 2-3 tsp salt, 1/4 c onion(chopped fine) and V-8 juice. Simmer until potatoes are done.
Meantime, in large frying pan add 1/4 c butter, rest of chopped onions, 2 grated carrots, other half of beet grated. Cook a few min, do not brown. Then add to frying pan whipped tomatoes and diced celery. Add 1/4 c more butter and let simmer until a thick sauce.
Back to kettle-remove all the cooked potatoes from kettle to med pot and add the tomato sauce mixture.
Then mash potatoes, add 1/4 c butter and 1/2 pint whipping cream and mix well.
Add 1/4 c butter in the large frying pan and stir fry half of the shredded cabbage.
Then add mashed potato mixture, fried cabbage and the rest of the raw shredded cabbage to kettle and bring to boil. Turn off burner. Remove and discard the whole beet.
Top borscht with dabs of extra butter, sprinkle with chopped green pepper, chopped green onions and dill.
Let stand about 10-20 min without stirring. Eat and enjoy. Tastes better the next day. Can be frozen or sealed in jars.

 

 

 

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