Freda Shabelstok’s Borsch Recipe – Красный Борщ Recipe varied by her Son Sydney Baker

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Classic Russian Borscht-20After several requests for my borscht recipe, here it is.  Russian Borscht… everyone knows what it is and many people enjoy it; Russian or not. My sister taught me how to make it this way. It’s a little time-consuming (at least 2 hours). Click here for my speedier borsch version. If you are pressed for time, shave off 1 hour by using canned beets with their juice. I used fresh beats from Mom’s garden. I love the deep ruby color of this borsch! It’s so healthy and nutritious; packed with beans (protein), beets (iron), carrots (carotene), potatoes (vit C, potassium, Vit B6), cabbage (vit K, vit C, fiber, etc…), Can you tell I’m taking a nutrition class right now?? Hope you enjoy this recipe.

Ingredients for Borsch: 
2 large or 3 medium beets, thoroughly washed
2 large or 3 medium potatoes, sliced into bite-sized pieces
4 Tbsp of cooking oil
1 medium onion, finely chopped
2 carrots, grated
1/2 head of cabbage, thinly chopped (see picture)
1 can kidney beans with their juice
2 bay leaves
10 cups water and 6 cups broth to get 16 cups liquid total
5 Tbsp ketchup
4 Tbsp lemon juice
1/4 tsp freshly ground pepper
1 Tbsp chopped dill

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How to Make Borscht:
1. Fill a large soup pot with 10 cups of water. Add 2 – 3 beets. Cover and boil for about 1 hour (some beats take longer, some take less time. It depends on how old the beets are). Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water.
Classic Russian Borscht
3. Slice  3 potatoes, add into the same water and boil 15-20 minutes.
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4. Grate both carrots and dice one onion. Add 4 Tbsp of cooking oil to the skillet and  saute vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.
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5. Thinly shred 1/2  a cabbage  and add it to the pot when potatoes are half way done.
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6. Next, peal and slice the beets into match sticks and add them back to the pot.(I use my mandolin slicer). When you peel beets, use a plastic bag over your hands unless you want red fingers.
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7. Add 6 cups of chicken broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.
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8. Add sauteed carrots and onion to the pot along with chopped dill.
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10. Cook another 5-10 minutes, until the cabbage is done.
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Serve with a dollop of sour cream or real mayo.
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4.8 from 22 reviews
Classic Russian Borsch Recipe – Красный Борщ
Prep time
20 mins
Cook time
1 hour 40 mins
Total time
2 hours
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost To Make: $5-$6
Serving: 10-12
Ingredients
  • 2 large or 3 medium beets, thoroughly washed
  • 2 large or 3 medium potatoes, sliced into bite-sized pieces
  • 4 Tbsp of cooking oil
  • 1 medium onion, finely chopped
  • 2 carrots, grated
  • ½ head of cabbage, thinly chopped (see picture)
  • 1 can kidney beans with their juice
  • 2 bay leaves
  • 10 cups water and 6 cups broth to get 16 cups liquid total
  • 5 Tbsp ketchup
  • 4 Tbsp lemon juice
  • ¼ tsp freshly ground pepper
  • 1 Tbsp chopped dill
Instructions
  1. Fill a large soup pot with 10 cups of water. Add 2 – 3 beets. Cover and boil for about 1 hour. Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water.
  2. Slice 3 potatoes, add into the same water and boil 15-20 minutes.
  3. Grate both carrots and dice one onion. Add 4 Tbsp of cooking oil to the skillet and saute vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.
  4. Thinly shred ½ a cabbage and add it to the pot when potatoes are half way done.
  5. Next, peal and slice the beets into match sticks and add them back to the pot.
  6. Add 6 cups chicken broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.
  7. Add sauteed carrots and onion to the pot along with chopped dill.
  8. Cook another 5-10 minutes, until the cabbage is done.
Serve with a dollop of sour cream or real mayo.

Pinit

Read more at http://natashaskitchen.com/2010/09/26/classic-russian-borscht-recipe/#P1HqYoc5JJczRHlK.99

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