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Borscht Recipe

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This recipe for Borscht, by , is from The Papp Family Cookbook Project, 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!

Theresa Papp


3 beets
1 can tomato soup
1 can kidney beans
fresh dill
frozen beans

I prefer to work smarter rather than harder. This method will seem unorthodox but it is easier and tastes fantastic.

Wash potatoes and cut in half and place in pot (no peeling). Put washed baby carrots (uncut) in same pot.
Wash and peel beets and place in pot. Depending on size you can cut in half or leave whole. Peel an onion and cut in half and cut a celery into two-three lengths (these will be discarded after the vegetables have been cooked).

Place enough water to cover the vegetables and add three peppercorns and a couple cloves of garlic (these will also be discarded after the vegetables have cooked). Bring water to boil and cook vegetables until done. All the vegetables together create a wonderfully rich broth.

Once cooked, remove the potatoes, carrots, and beets and place on a plate to cool before cutting or grating. Strain the remaining broth and vegetables to remove the onion, celery, garlic and peppercorns. This broth is now ready to add the remaining ingredients.

Once the saved vegetables have cooled, grate the beets or cut the beets into small chunks. Peel the potatoes and cut into small bite-sized chunks and also cut the carrots.Super easy and fast to cut. Return to the saved broth.

Add tomato soup, rinsed kidney beans, cut frozen beans, and peas.

In a frying pan melt cup margarine and add a chopped onion and about cup chopped celery. Fry until onion is translucent and add to the soup.

Finish with adding some chopped fresh dill and a few squeezes of ketchup to suit your taste.

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