"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Borscht Recipe

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Borscht image


This recipe for Borscht, by , is from Family Cooks, 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!

Joyce Eng


1 large carrot shredded finely
1 large beet shredded finely
1 large tin of tomatoes
2 c. boiling water
1 small cabbage shredded finely
1 large green pepper chopped
1 large onion chopped
1/2 c. - 3/4 c. butter
8 - 10 potatoes
1 container sour cream
Fresh dill, the more the better.

Put first four ingredients in soup pot.
Fry next three vegetables in butter until tender.
Add to other ingredients.
Boil potatoes until done. Drain into soup pot.
Dice half the potatoes and add. Add 1/2 c. sour cream to potatoes and mash until creamy. Add to rest along with salt and pepper.
Add rest of sour cream.
Simmer about 3 hours.
Add fresh dill when serving.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
This recipe can easily be doubled.
I received it from a hockey Mom, Linda Smith.




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