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Borscht
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- #28400
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
1 comment
ingredients
2 pounds fresh beets
1 1/2 tablespoon salt
2 1/2 quarts meat or chicken broth (vegetable broth can be used if you wish)
3 tablespoons white vinegar
1/4 teaspoon freshly ground black pepper
lemon juice
sugar
2 tablespoons chopped fresh dill or parsley, as garnish
directions
Scrub and rinse the beets, until they're clean, rinse with cold water. Leaving roots on, cut the stems off to about 1 or 2 inches. Leave the skin intact. Place the whole beets in a large saucepan. Add salt and cold water to cover. Bring to the boil over high heat. Cover with a tight lid, turn heat to med-low. Cook about and hour or until tender. Remove the beets, allow to cool then peel.
Bring your broth to a simmer in a large saucepan on high. Slice or grate the cooked beets (I prefer grated) and add to broth. Reduce heat to low, allowing to simmer uncovered about 30 minutes. Stir in vinegar and pepper. Season with lemon juice and sugar to taste. Simmer over low heat about another hour, do not boil. Strain. Serve steaming hot. Garnish with dill or parsley sprigs, and my particular favorite a good size dollop of sour cream.
cook's notes
My Mom was Jewish from Russian/German parentage. Here's the way we always enjoyed Borscht in our house when I was growing up. I seldom make it as my husband doesn't like beets, and my kids (who did like them) are now all gone.
added by
BirdsETC
nutrition data
164 calories, 4 grams fat, 18 grams carbohydrates, 15 grams protein per serving.
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reviews & comments
Instead of vinegar, my Polish mom always used Sour Salt (aka Citric acid) to add the tangy lemony kick. It tastes better if you add sour salt! Just find it in the spice section of the grocery store.
October 16, 2009
Simple and incredibly delicious. Just like they serve it at my fav polish restaurant. Next time I might add some potatoes and carrots-- but it doesn't need it really.
November 8, 2007
This was obviously a purist's recipe but when I made it, I added a cup of shredded cabbage, carrot and onion and sauteed lightly in olive oil before introducing the precooked beets and broth. Sour cream is an essential for this dish. Thanks for posting the original recipe.