This recipe is from our Soup's On workshop in October. Hot borscht is a hearty soup commonly made with beef or pork broth that contains heavy starchy vegetables such as potatoes, beets, carrots, or peppers. Once cooled, this soup can be frozen and stored. When you want to serve it, reheat it slowly to prevent burning.
Brenda's Slow Borscht
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Ingredients
8 cups of water
1 cup of butter, cut into 4 1/4 cup pieces
5 large potatoes
1 medium-large head of cabbage
2 medium-large onions
8 skinned tomatoes (or 1 can of chopped tomatoes)
4 large carrots, grated
1 cup of cream
Instructions
1. Wash, peel, and chop the potatoes into 4 pieces each. Boil the potato chunks in 8 cups of water, with a 1/4 cup of butter. When the potatoes are cooked, remove them from the pot and reserve the potato water, which will serve as the broth. Keep the broth on a simmer at low heat.
2. Cut the cabbage into very thin pieces. Sauté 3/4 of the head of cabbage in a 1/4 cup of butter. Add the sautéed cabbage to the potato broth.
3. Finely dice the onions and lightly fry them in a 1/4 cup of butter.
4. Combine the tomatoes with the onions and cook for 5 minutes. Add the onion and tomato mixture to the broth.
5. Add the remaining 1/4 head of cabbage and the grated carrots to the broth.
6. Mash the potatoes that were set aside with the last 1/4 cup of the butter. Slowly stir the cream in.
7. Mix about 1 cup of the soup with the potatoes. Gently fold together and then add the mashed potato mixture into the soup.
8. Cook the soup on low heat. The potato will help to thicken the soup. If you like it thinner, add more cream or a bit of milk.
9. Season with salt, pepper, and other seasonings, to taste.
To email, print, or text this recipe, click here.
Ingredients
8 cups of water
1 cup of butter, cut into 4 1/4 cup pieces
5 large potatoes
1 medium-large head of cabbage
2 medium-large onions
8 skinned tomatoes (or 1 can of chopped tomatoes)
4 large carrots, grated
1 cup of cream
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| Credit: Rebekah Mahaffey |
Instructions
1. Wash, peel, and chop the potatoes into 4 pieces each. Boil the potato chunks in 8 cups of water, with a 1/4 cup of butter. When the potatoes are cooked, remove them from the pot and reserve the potato water, which will serve as the broth. Keep the broth on a simmer at low heat.
2. Cut the cabbage into very thin pieces. Sauté 3/4 of the head of cabbage in a 1/4 cup of butter. Add the sautéed cabbage to the potato broth.
3. Finely dice the onions and lightly fry them in a 1/4 cup of butter.
4. Combine the tomatoes with the onions and cook for 5 minutes. Add the onion and tomato mixture to the broth.
5. Add the remaining 1/4 head of cabbage and the grated carrots to the broth.
6. Mash the potatoes that were set aside with the last 1/4 cup of the butter. Slowly stir the cream in.
7. Mix about 1 cup of the soup with the potatoes. Gently fold together and then add the mashed potato mixture into the soup.
8. Cook the soup on low heat. The potato will help to thicken the soup. If you like it thinner, add more cream or a bit of milk.
9. Season with salt, pepper, and other seasonings, to taste.
