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Borscht (Beet Soup Extraordinare)
From Dorothy McNett's recipes at www.dorothymcnett.com. Is it Borshch (Ukrainian) or is it Borsch (Russian) or is it Barszcz (Polish) or is it Borscht (Jewish Polish / Russian)?"
1 pound beets (usually about 3 - 4 beets)
Wash, trim and peel the beets. Place in a glass or ceramic bowl and cover with a lid or a ceramic plate. Cook in microwave for 5-7 minutes. Set aside to cool enough so that you can dice them. In meantime, in heavy bottomed stock pot or sauce pan, heat butter and then saute the diced onion several minutes. Add the diced beets and tomatoes. Cook and stir while adding the stock, vinegar, honey, salt and pepper. Bring to a boil, cook several minutes. Taste, adding more salt and pepper as desired, and perhaps a tad bit more vinegar if needed. It should not be sour, but it should have a bit of a "fermented" tang. Serve with dollops of sour cream on the top, sprinkled with the snipped dill.
Recipe created 2009-07-22.