Borscht Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 bunches beets
large cabbage
2 large onions
1 can Campbells Pork & Beans
1/4 cup Half & Half
Dill
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Directions: |
Directions:Fill a large pot with water add large pinch of salt and the beets without the stems.. Boil till beets are fork tender/soft. Pull beets out by straining with either a spoon or colander leaving water intact - this is your borsch base. When beets are cool enough to handle, grate them and add them back into the pot. Next cut the cabbage into strips and dice the onions. Fry the onions until golden brown in some butter and add to the pot together with the cabbage. Bring to a boil then let simmer till cabbage is soft. Drain the can of pork & beans and add the entire content of the can to the pot. Lastly add pepper, salt and dill to taste. Lastly add the half & half to the soup. Borscht is best if made a day ahead. By allowing the pot to cool and refrigerating the borscht overnight the flavors deepened. Smachnoho
TIp: borsch can be made ahead of time and frozen in individual containers. |
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Number Of
Servings: |
Number Of
Servings:12+ |
Preparation
Time: |
Preparation
Time:2 hours |
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