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Russian Borscht Recipe

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This recipe for Russian Borscht, by , is from Friends of Julie and Nicolas Cookbook, 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!

Contributor:  
Contributor:  
Diane Hageman

Category:
Category:

Ingredients:  
Ingredients:  
2 medium beets peeled and grated
1 lemon cut into thick slices
4 medium Yukon Gold potatoes peeled and cut in eighths
1/2 cabbage chopped
2 Tbsp olive oil or butter
1 large onion peeled and diced (or two medium onions)
2 carrots peeled and shredded
3 cloves garlic minced
3 tomatoes peeled and chopped
2 Tbsp tomato paste
2 bay leaves
1 Tbsp salt
1 tsp. pepper
vinegar (optional)
sour cream (optional)
fresh dill (optional)

Directions:
Directions:
1. Put the grated beets in a pot with enough water to barely cover, and add the thick lemon slices. Bring to a boil and simmer until the beet is soft, about 20 minutes.
2. Put the potatoes and cabbage together in a large stockpot with water. Boil until nearly tender, about 30 minutes.
3. In a frying pan with olive oil (or butter), fry the onions, garlic and carrots until the onion is translucent. Add the tomatoes and the tomato paste, mix all together cook on medium heat for a couple of minutes with bay leaves, salt and pepper.
4. When the potatoes and cabbage are nearly done, add the mix in the frying pan to the water. Remove the lemon from the beet mixture and bring it all to a boil. Let it simmer at least 30-45 minutes, and then once it comes off the heat, it's better if it sits half an hour or so. Actually, better second day.
5. Check the flavors, add more salt or pepper to taste. If too sweet, add a dash of vinegar. Remove the bay leaves and serve. Top with sour cream and chopped fresh dill if desired.

NOTE: I added several beef bouillon cubes just to add some flavor.

Personal Notes:
Personal Notes:
This was made for Nicolas' birthday.

 

 

 

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