recipe series: Borscht
Serves 2
1/2 cup carrots, chopped 125 mL
1/4 cup onion, chopped 50 mL
1/2 cup boiling water 125 mL
1/4 tsp salt 1 mL
1/2 cup beef or vegetable stock 125 mL
(1/2 tsp (2 mL) broth base
- 1/2 cup (125 mL) water)
1/2 cup cooked beets*, shredded 125 mL
1/2 cup tomatoes, fresh or canned 125 mL
1/4 cup cabbage, shredded 50 mL
2 tsp lemon juice 10 mL
dash pepper dash
pinch dillweed, if desired pinch
yogurt (optional)
Cook carrots and onions in the boiling water with salt, uncovered, for 10 minutes.
Add stock, beets, tomatoes and cabbage and cook uncovered another 15 minutes.
Add lemon juice, pepper and dillweed, if used.
Pour into soup bowls. Serve topped with yogurt, if desired.
*If you wish to use uncooked beets, shred them and cook with the carrots and onions.
This soup is equally good the second day.
Suggestion for completing the meal: meat sandwich and Vanilla Pudding
I love borscht. My great grandmother used to make it for us all the time. I think it has to go with a slide of great white bread, and sour cream on top.
If you liked borsch, then you can cook potato pancakes(draniki) according to my recipe.
Interesting recipe. It is a pity that no photo. Typically the photograph of the finished dish serves as a great motivation to cook it. This recipe reminds me of a traditional Russian soup Borsch.
It looks awesome, i'm sure its delicious as well
Thank you!
this sounds very tasty want to make it myself!
any extra tips?
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Welcome.
As a Ukrainian, this was a staple for me growing up. Thanks for sharing.
i like very much to drink soup.............i think it is one kind of vegetable soup........thanks for share recipe .....
great as its winter season in most of the countries.. it will go great with meat sandwich though !
My husband is russian we love borsht!!!
It sounds good, but your post is nicer when you add one of more photos.
Keep on making posts and succes!
Greetings,
Ray #lifeisforliving