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Borscht (Doukhobour Vegetable soup) Recipe

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This recipe for Borscht (Doukhobour Vegetable soup), by , is from The Honeyman/Lloyd 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!

Grandma Yogurt


1 1/2 Quart water (6 cups)
1/4 Tbsp Salt
1/2 Cup Carrots (chopped fine)
1/8 Cup Green pepper (chopped fine)
1/2 Stalk celery (chopped fine)
1/2 Beet
1/2 Cup Canned tomatoes (mashed)
3 Medium potatoes (quartered)

1/2 Lb Butter plus 1 Tbsp
1/2 Cup Onion(chopped fine)
1 1/2 Cups canned tomatoes diced
3 cups finely shredded cabbage
1/2 Cup Sweet cream (whipping cream)
3/4 diced potatoes
1/8 Cup Green pepper (finely chopped)
1 Tbsp Fresh dill
Black pepper

1. Boil the first 8 ingredients until potatoes are tender
2.In frying pan melt 1/2 lb butter
3. Add 1/2 Cup onion to butter and cook until tender, but not to brown
4. Add 1 1/2 Cup tomatoes and let simmer with onions and butter until a thick sauce
5. Take out 1/2 Cup sauce and set aside
6. Add 1 1/2 Cups shredded cabbage to sauce and fry
7. Discard beet from the boiling mixture
8. Remove potatoes from pot. Mash and add 1 tbsp butter and 1/4 cup cream mix well and set aside.
9. Add the 1/2 Cup of reserved onion/tomato sauce to stock
10. Also add 3/4 Cup diced potatoes
11. When diced potatoes are tender add remainder of cabbage (1 1/2 cups)
12. Put tomato sauce mixture from frying pan into pot
13. Add mashed potato mixture to pot
14. Add green pepper, dill and few shakes of black pepper
Serve & Enjoy!

Personal Notes:
Personal Notes:
This is the original Borscht recipe from grandma it's a bit of work but so worth it!




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