Beet Borsch

Beet Borsch

Beet Borsch

This was one of the recipes that was on our Ukrainian Christmas Eve menu for my family this past Christmas.  The recipe was loosely adapted from this post as I applied knowledge obtained from years of watching my mom make borsch.

Beet Borsch

Printable recipe here.

Ingredients:

  • 2 lbs cooked peeled, grated beets
  • 8 cups hot water
  • 1 cup grated carrots
  • 2 – 3 Tbsp chopped, fresh dill
  • 3 cups, peeled, diced potatoes
  • 1 Tbsp dried parsley
  • 1 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, finely chopped (or 1/8 tsp minced, dehydrated garlic)
  • 10 oz roasted tomato soup (or 10 oz can condensed tomato soup)
  • 2 Tbsp white vinegar
  • Salt, to taste
  • Pepper, to taste
  • 1/2 cup sour cream (optional)

Directions:

1.  I was lucky enough to have grated beets sitting in my freezer, but if you are not so lucky, you will need to place about 8 – 10 medium beets in a large pot, and cover them with water, letting them boil until the skins can easily be removed.  Run cold water over them before peeling, cut into quarters, then simply run through a food processor to grate them.  *Also, unless you like having purple hands, you will want to wear gloves at all times when handling beets.

2. Heat oil in a medium skillet and add onion and garlic.  Saute until soft.

3. Now for the next part, you can either cook your borsch in a slow cooker or in a pot on the stove.  If you are going to use a slow cooker, combine all ingredients (with the exception of the sour cream and vinegar) in the slow cooker and cook on low for 8 hours or high for 4 – 5 hours.  Once cooking is done, stir in vinegar and sour cream (if desired).  Or you could allow each person to add a dollop of sour cream directly to their bowl if desired.

4. If you would like to cook it on the stove, simply combine the water, grated beets, grated carrot, dill, potatoes, parsley, onion, and garlic in a large pot.  Bring to a boil.  Reduce heat to medium, add tomato soup and allow to simmer for 5 minutes.  Remove from heat, stir in vinegar, salt, pepper, and sour cream (if desired).  If you are planning on freezing your borsch I would omit the sour cream and add after reheating, if desired.

5. Makes approximately 15 cups.

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