Borscht I

  • Recipe By
  • Published Mar 24th
  • Ready In1h 25m
  • Servings8
  • Calories185
This is the best borscht I have ever eaten. Double the recipe, because it freezes well.

Borscht I Ingredients

The following are the ingredients needed to make delicious Borscht I for 8 servings:

  • 6 cups water
  • 3/4 tablespoon salt
  • 1/2 cup finely chopped carrots
  • 1/4 cup chopped green bell pepper, divided
  • 1/2 stalk celery, chopped
  • 1 medium beet
  • 1/2 cup canned peeled and diced tomatoes
  • 3 potatoes, quartered
  • 1/3 cup butter
  • 1/2 cup chopped onion
  • 1 1/2 cups canned tomatoes
  • 3 cups finely shredded cabbage, divided
  • 1/4 cup heavy cream
  • 3/4 cup diced potatoes
  • 1 tablespoon dried dill weed
  • 1/4 teaspoon ground black pepper to taste
  • salt and freshly ground black pepper to taste

Borscht I Cooking Instructions

  • Prep25m
  • Cook1h
  • Ready In1h 25m

To cook Borscht I, you need about 25 minutes of preparation time. The time needed to cook this Borscht I is about 1 hour , and you can serve your Borscht I within 1 hour 25 minutes . The following are the steps to cook Borscht I easily:

  1. 1 Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
  2. 2 Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
  3. 3 Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
  4. 4 Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

Nutrition Facts

Per Serving: 185 calories; 9.3 grams of fat; 23.6 grams of carbohydrates; 3.4 grams of protein; 25 milligrams of cholesterol; 898 milligrams of sodium.

  1. May 1st 2006

    I've never had borscht before, so I don't know how authentic this recipe is. I just made this to use up some beets--which, frankly, I don't even like much. This recipe, though, is INCREDI ...

  2. Mar 28th 2006

    This recipe was a good starting point, but I had to make several major adjustments to achieve something that was suitably "borscht-like" for my tastes. I used two beets rather than one (and ...

  3. Dec 30th 2005

    according to my grandmother, dill is the key!

  4. Dec 4th 2005

    Great recipe, but thicker than authentic borscht I've had in Ukraine and Russia. Things I did just a bit differently... I used two beets with the stock (peeled) and when I removed them, ...

  5. May 6th 2005

    I made this for a dinner party. I got mixed reviews. I love Borsht and I only thought it was okay. Too much cabbage in it. Reminded me more of cabbage soup instead of Borscht.

  6. Mar 24th 2005

    I too kept the beets and diced them and put them back in. I also added two cloves of garlic and I sauteed ground lamb in ghee and garam marsala (indian spices) along with the onions and cab ...

  7. Jan 22nd 2005

    did a couple adjustments. I'm on weight watchers so I used 1% milk instead of heavy cream and cut up the beets and kept them in. Very very good

  8. Jan 17th 2002

    This borscht recipe is amazing. It is as hearty as they come and very full flavoured. I've made a few changes that you may like. A couple of cloves of garlic in the sauce really enhances ...

  9. Jan 5th 2002

    I was trying to find a borscht recipe as good as my friend's mom's. This is so much better. I have made it 4-5 times, and it gets better each time, as I make my own changes. This is the bes ...