Ingredients Jump to Instructions ↓

  1. Borscht

  2. Serves 6 1 tablespoon tomato paste

  3. 1 lb. fresh beets, cut into julienne strips

  4. 1 carrot, cut into julienne strips

  5. 2 small parsnips, cut into julienne strips

  6. 4 stocks celery, cut into julienne strips

  7. 1 onion, finely chopped

  8. 2 cloves garlic

  9. 4 A1/2 cups coarsely chopped green cabbage

  10. 6 ripe tomatoes, peeled, seeded and coarsely chopped

  11. 1/2 cup finely chopped fresh parsley

  12. 1/2 cup flour

  13. 1/2 cup sour cream

  14. Sugar, optional

  15. Bring 3 quarts of water to a boil in a large saucepan and season

  16. with salt and pepper. Add tomato paste, beets, carrots, parsnips

  17. and celery, stir well and simmer for 15 minutes. Add the onion,

  18. garlic and shredded cabbage and simmer for additional 15 minutes.

  19. Check the soup for seasoning. Add the tomatoes, simmer for 5 minutes

  20. and stir in the parsley. Thicken soup by mixing in flour and sour

  21. cream over low heat until well combined. Do not allow boiling.

  22. Borscht should be slightly piquant, but not sweet a add salt and sugar if necessary. This is best made a day in advance and reheated

  23. just before serving.


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