INGREDIENTS:

5 lb beets
3 lb cabbage
3 lb onions
2 lb potatoes
4 stalks celery
4 cloves garlic
1 lb carrots
1 large bunch baby dill
½ cup butter or margarine
1 – 48 oz tin kidney beans with juice
1 – 48 oz tin tomato juice
Bay leaf, to taste

 

                                                                        DIRECTIONS:

1. Put washed (unpeeled) beets to par-cook
2. Peel potatoes, boil, then mash potatoes in water they were boiled in
3. Using a vegetable mandolin, thinly shred the cabbage
4. Chop the onions
5. Grate carrots, using a large blade
6. Cut celery across the stalk
7. Saute garlic, onions, carrots, celery and cabbage until soft
8. Drain par-cooked beets, through a sieve, retaining juice
9. Peel beets and cut into strips
10. Return beets to juice
11. Add vegetables, potatoes, tomato juice to borshch pot
12. Add canned beans with juice
13. Wash and spin-dry dill, separate top from lower stalk
14. Prepare dill bouquets (dill ends, pickling spice, bay leaf, 1hot pepper wrapped in cheesecloth)
15. Salt and pepper to taste
16. Add chopped dill (retain some for garnishing bowl)
17. Cook borshch for 1 hour, stirring periodically, until all vegetables are soft. Beets are very sweet and will easily scorch if not adequately stirred. If needed, add boiling water
18. Serve with a dollop of sour cream and sprinkle with fresh dill

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