I got tired of patching together my memory and a mix of different recipes. Here is the method I use to make borscht. Enjoy!
Water and/or beef or veg broth
4-5 medium beets with skins on, scrubbed clean*
3 carrots, sliced**
3 large potatoes, cubed**
1 T veg oil
1 medium onion, chopped
2-3 T tomato paste
1/2 medium head of cabbage, cored and shredded
1 (8oz) can diced tomatoes with juices
salt and pepper to taste
1 tsp sugar (or to taste)
1-2 T vinegar
1 large bunch of fresh dill, chopped
sour cream for topping
Fill a large pot halfway with water or a mix of water and broth (about 2 quarts), and bring to a boil. Add the beets, and cook until tender enough to peel. Remove beets from water, peel (the skins should slip right off). Discard the beet peels and slice the beets into half moons. Set beets aside.
Add the carrots and potatoes to the beet water and cook until tender. Add the cabbage and diced tomatoes. Add the cooked beets back to the pot.
While the carrots and potatoes are cooking, heat the oil in a skillet over medium heat. Add the onion and cook until tender. Stir in the tomato paste and cook until the tomato paste has browned a bit. Stir about a cup of water into the mixture, then transfer to the pot. Add most of the chopped dill (reserving some for garnish).
Cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper, sugar and vinegar.
Ladle into serving bowls and garnish with sour cream and more fresh dill.
* I cook the unpeeled beets directly into the broth so all the nutrients go into the soup and in my body! It also makes for a beautifully rich deep red broth.
** I also leave the skins on the carrots and potatoes for extra nutrients.
Water and/or beef or veg broth
4-5 medium beets with skins on, scrubbed clean*
3 carrots, sliced**
3 large potatoes, cubed**
1 T veg oil
1 medium onion, chopped
2-3 T tomato paste
1/2 medium head of cabbage, cored and shredded
1 (8oz) can diced tomatoes with juices
salt and pepper to taste
1 tsp sugar (or to taste)
1-2 T vinegar
1 large bunch of fresh dill, chopped
sour cream for topping
Fill a large pot halfway with water or a mix of water and broth (about 2 quarts), and bring to a boil. Add the beets, and cook until tender enough to peel. Remove beets from water, peel (the skins should slip right off). Discard the beet peels and slice the beets into half moons. Set beets aside.
Add the carrots and potatoes to the beet water and cook until tender. Add the cabbage and diced tomatoes. Add the cooked beets back to the pot.
While the carrots and potatoes are cooking, heat the oil in a skillet over medium heat. Add the onion and cook until tender. Stir in the tomato paste and cook until the tomato paste has browned a bit. Stir about a cup of water into the mixture, then transfer to the pot. Add most of the chopped dill (reserving some for garnish).
Cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper, sugar and vinegar.
Ladle into serving bowls and garnish with sour cream and more fresh dill.
* I cook the unpeeled beets directly into the broth so all the nutrients go into the soup and in my body! It also makes for a beautifully rich deep red broth.
** I also leave the skins on the carrots and potatoes for extra nutrients.
