Russian Borscht Recipe #169711
This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It's very tasty! It came from a cookbook many years ago, but I can't remember which one. And I've changed it over the years and I do my own thing, there is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! (Your food processor will come in mighty handy for shredding all these veggies!) Enjoy!
by Chef PotPie
1½ hours | 20 min prep
SERVES 8
- 2 cups shredded peeled beets
- 1 cup shredded carrot
- 1 cup chopped onion
- 3 (14 ounce) cans beef broth
- 2 cups coarsely chopped cabbage
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- sour cream, for doppling
- Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
- Add cabbage and butter, and cook uncovered for about 20 minutes.
- Stir in lemon juice.
- Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
- This is better the next day!
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5 stars