"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Ukrainian Red Borscht Recipe

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This recipe for Ukrainian Red Borscht, by , is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

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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