GERMAN/RUSSIAN BORSCHT
This is my (German from Russia) grandma's recipe passed down to me by my mother (her daughter in law). My grandma was born in Russia in the early 1900s and came to America on a ship with a passport saying she was a boy!!! Anyway, the secret to this soup is in the fresh beets!!! Using the beet leaves and the juice from the cooked beets.
Provided by RochelleS
Categories Vegetable
Time 13h
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- Add beets into a Dutch oven or large saucepan. Fill with water and add vinegar. Cook over medium heat until tender, this may take an hour or so. Check for doneness by poking a toothpick or fork into a beet. Remove beets and reserve juice. Peel and dice beets when they have cooled.
- For cooking the rest of the soup you may choose which method of cooking (baking, or slow cooking) that works best for you. Add remaining ingredients (EXCEPT beets, beet leaves, and cream) into a roaster pan to bake in oven, or large crock pot to slow cook.
- Simmer in a 250 degrees oven for 6-8 hours or low in a crock pot for 8-12 hours or until vegetables are tender.
- If the broth looks fatty, strain broth from vegetables, let cool, and skim off fat. Sometimes I may cook the vegetables the day before so that all the fat will separate and flavors blend.
- Add broth, vegetables, beets, and reserved beet juice into a large Dutch oven or stockpot. Bring to a boil.
- Add beet leaves, cook 5 minutes.
- Add cream, turn heat off. Salt and pepper to taste. Enjoy!
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Aria M
[email protected]This borscht is very affordable to make. It's a great way to feed a large family or group of friends.
Janae Ann
[email protected]I love how easy this borscht is to make. I can have it on the table in less than an hour.
Amber Holden
[email protected]This is my go-to borscht recipe. It's always a crowd-pleaser.
Badamasi Abdulrazzaq
[email protected]I made this borscht for a party, and it was a huge hit. Everyone loved it!
Taffy's Keys
[email protected]This borscht is very authentic. It tastes just like the borscht my grandmother used to make.
Irfan Qasim
[email protected]I've never had borscht before, but I really enjoyed this recipe. It's very flavorful and satisfying.
Kator Samuel
[email protected]This borscht is a bit time-consuming to make, but it's definitely worth it. The flavors are incredible.
Ahmed Motu
[email protected]I love the addition of the dill and sour cream. It really takes this borscht to the next level.
Laylah C
[email protected]This borscht is very hearty and filling. It's perfect for a cold winter day.
Johanna Etrisha Morgan
[email protected]I'm not a big fan of beets, but I really enjoyed this borscht. The flavors were very well-balanced.
Sopon Islam
[email protected]This borscht is amazing! I've made it several times, and it's always a hit.
yasmine kabran
[email protected]I love this recipe! It's so easy to follow, and the borscht always turns out delicious.
Lehaam Sheik
[email protected]This is the best borscht I've ever had! The flavors are so well-balanced, and the vegetables are so tender.
Patrick Njoroge
[email protected]This was my first time making borscht, and it turned out great! I followed the recipe exactly, and it was delicious.
Godwin Adzorlolo
[email protected]I've made this borscht several times now, and it's always a winner. It's hearty and flavorful, and it's perfect for a cold winter night.
Lorraine O ramirez
[email protected]This borscht was a hit with my family! The flavors were rich and complex, and the vegetables were cooked to perfection. I especially loved the addition of the dill and sour cream.