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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Ukrainian Red Borscht Recipe

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This recipe for Ukrainian Red Borscht is from Jan Grzedzicki's Favorite Recipes, 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:  
3 medium Beets
3 Carrots, peeled and shredded
2 medium Potatoes, peeled and cubed
6 cups Water
1/2 medium head Cabbage, cored and shredded
1 (8 oz.) diced tomatoes
1 Tbsp. Vegetable Oil
1 medium Onion, chopped
3 cloves Garlic, minced
salt and pepper to taste
Balsamic Vinegar
1 tsp. sugar
1/2 cup Sour Cream, for topping
1 Tbsp. fresh chopped Parsley
3 Tbsp. fresh dill
Directions:
Directions:
Roast beets until tender. Let cool, peel and dice.

In dutch oven, heat oil and cook onion until tender. Add garlic and saute. Slowly fill pot with about 1 1/2 quarts of water and bring to a boil. Add the carrots and potatoes and cook just until fork tender (about 15 minutes). Add the cabbage, tomatoes and beets. Cook until cabbage is tender. (At this point I puree only about half of the veggies) Add salt, pepper, sugar, dill and vinegar. Garnish each bowl with sour cream and parsley.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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