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Beet Borscht Recipe

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This recipe for Beet Borscht is from The Morrison 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp vegetable oil
1 chopped medium onion
2 cloves of garlic minced
1 chopped celery stalk
1 chopped large carrot
2 cups chopped green cabbage
1-2 tsp Club House vegetable seasoning (to taste)
2-3 tbsp fresh dill
1/2 - 1 tsp ground black pepper
1 chopped large potato (optional)
12-14 small beets raw and peeled, chopped or grated
8 cups vegetable or chicken broth/stock
1/2 cup white vinegar

1/2 cup sour cream (optional) as topping when served hot.
Directions:
Directions:
Heat oil in large, heavy-bottom soup pot over medium heat. Sauté onion and garlic for 5 minutes, then add celery, carrots, cabbage, salt and pepper. Sauté for an additional 8 to 10 minutes. Add broth and vinegar (this adds tartness and helps keeps the colour of the beets). Add potatoes and beets. Bring to a boil, reduce heat, cover and simmer for about 30-40 minutes until veggies are tender.

Serve garnished with a dollop of sour cream.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Best borscht we ever had and of course Kristie had grown the beets in her garden.

 

 

 

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