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| UKRANIAN BORSCHT | |
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2 cups shredded beets 1 cup shredded carrots 1 parsnip, shredded 2 cups thinly sliced cabbage 1 onion, diced 2 tbsp. extra virgin olive oil 2 cloves garlic, minced 2-3 tbsp. freshly squeezed lemon juice a few bay leaves 1 (16 oz.) can Hunt's tomato puree 3 whole cloves 1 tsp. dill weed or fresh dill, minced Cook shredded vegetables in a saucepan until tender, adding just enough water or chicken broth to cover. Simmer until tender. Lightly sauté the onion in olive oil until soft but not browned. Add the garlic to the onions after they've been cooking for 2 minutes. Add the onion and garlic to the cooked vegetables, then stir in the remaining ingredients and heat through. Season to taste with salt and pepper. | |
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recipe reviews #185295
Debra (North Dakota) says:
SCANDINAVIAN... NOT!!! I'm 100% Norwegian and we NEVER had this at our house. Its German/Russian! Duh... Borscht!!
#190554
Shannon Rae (Virginia) says:
I made this recipe as is (although I had no parsnips). This recipe doesn't say how long to cook the whole thing. I stewed it for 35 minutes and the vegetables were tender, not mush.
It also didn't end up being soup but a vegetable mush thing. I liked it. Never had borscht before so I don't know if it should be like this.
It also didn't end up being soup but a vegetable mush thing. I liked it. Never had borscht before so I don't know if it should be like this.
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Just reserve a chunk or two of RAW beet. About the size of a golfball should be enough. Then, just after you take the finished soup off the stove, put in the raw beet pieces. Let them "steep" for a while. When the soup is cooled, remove them. This brings some of that lovely aroma/flavor of the fresh beets to your soup.
I always cook my beets first, cool them, then whiz them to a puree. For a recipe like this, I'd whiz all the veggies.
Borscht can be eaten hot or cold, but it's better the next day. Also, ALWAYS best to put a nice big dollop of sour cream on each serving, and give it a little swirl so it's pretty. In Scandinavian countries, it's served, hot, to guests on cold winter evenings just before they leave to go home - warms up the innards really nicely. A very nice touch to crown your hospitality with.