Photo: Winter Borscht Recipe
Ingredients
- 8 cups beef broth
- 4 large beets, peeled and chopped
- 2 large russet potatoes, peeled, cut into 1/2-inch cubes
- 2 cups thinly sliced cabbage
- 3 tablespoons red wine vinegar
- Salt and freshly ground black pepper
Directions
Put the broth, beets and potatoes in a large heavy-bottomed pot and bring it to a boil, then reduce the heat to a simmer. Cover and cook until the vegetables are just tender, about 20 minutes. Uncover and stir in the cabbage and red wine vinegar. Season, to taste, with salt and pepper (taste for sodium levels in the broth before salting). Simmer for another 15 minutes, stirring occasionally. Ladle the soup into serving bowls and serve warm. Enjoy!
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By retneva
on November 03, 2012
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Simple and delicious. Beets made it sweet and satisfying. Sun chokes for potatoes and I added an onion by mistake while browning about 250g of chuck eye beef cut into thin bite sized pieces. It's a recipe that inspires creativity
By Cooking Hot Dad
Chicago
on February 22, 2012
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I made this for my wife's 44th birthday. She loved the borscht we had in St. Petersburg Russia, years ago, so we compared this to the real deal. This recipe measured right up. I recommend a few modifications: add string cut carrots and some diced, fully browned, beef to the soup. I pureed about 3/4 of the soup once it was fully cooked. A dollup of sour cream is a must. ENJOY!!
By coates-king
Lee's Summi...
on November 30, 2011
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I substituted vegetable broth for the beef broth and added a dollup of sour cream to my bowl of soup. It was absolutely delicious...and EASY! I did not need to add any extra salt to the recipe because the broth was salty enough. I personally loved the red wine vinegar in the recipe. This is definitely a recipe I will make again and share with friends and family! YUMMY!!
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