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By: F T.
| Description: | ||
| Time: | 40 min (10 min to prepare, 30 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 2 | |
| Ingredients: | ||
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1 each X number of beets 1 each 1/2 X onions 1 each 1/4 X carrots 1 each red or green cabbage 1 each beet greens 1 each cider vinegar or brown rice vinegar 1 each salt, if desired |
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| Directions: | ||
| *Slice the vegies, put them into a soup pot and fill with water to about 1 1/2 to 2 inches above the vegetables. *Add salt to taste. *Bring to a boil, then reduce heat. *Simmer as long as possible over the lowest heat possible. *When the vegetables are soft, mash them with a potato masher (do not put into a blender or food processor; the idea is to have a coarse soup, not a cream soup). Add vinegar to taste. *Continue to simmer; you want all the flavors to marry. *Serve with a kasha dish and pumpernickel or Russian black bread. *A great cold-weather meal; this is the best borsch recipe this side of Odessa! |
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| Notes: | ||
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