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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Beet Borscht Recipe

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This recipe for Beet Borscht is from Leesa's Family Favorites, 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:  
7 c. Water
2 lbs. Beets. Greens discarded and scrubbed
1 Onion, peeled and halved
1/4 c. White Vinegar
1/4 c. Sugar
Salt

For Garnish:
Fresh Dill, chopped
Radishes, sliced
Cucumber, peeled and sliced
Scallions, sliced
Sour Cream

Directions:
Directions:
Place water, beets, onion, sugar and 1 t. salt in a large pot and bring to a boil. Reduce heat, partially cover and simmer until beets are tender and can be easily pierced with a skewer, about 45 minutes.

Transfer beets to a cutting board and let cool slightly. Strain the broth through a fine mesh strainer into a large container. Remove the beet skins. Chop half the beets into large chunks and process with 1 cup of the broth. in a blender or food processor until smooth. Stir into the broth. Grate remaining beets over large holes of box grater and stir into the broth. Season as needed... (I use a little lemon juice and/or sour salt). Cover and chill in refrigerator for at least 1½ hours.

Serve in individual bowls. I place all of the garnishes on the table and let everyone customize their own bowl.

To Make Ahead:
Can be prepared, covered and refrigerated (do not add the garnishes) for up to 3 days or frozen for two months. If frozen, thaw fully in the fridge before garnishing.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is so delicious! You will never buy another jar of Borscht again.

 

 

 

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