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Seriously Good Borsch
(recipe, Gary Knopke)
I suppose there are as many recipes for Borsch as there are for meatloaf, and this is one more, derived from several sources, and a little trial and error.
Total cook and prep time is approximately 2 hours – a food processor would speed up the prep, but where’s the fun in that…
Almost any stock (vegetable, beef, chicken), or even water, can be used. I have used lamb stock from the Heartland Market, and it was fantastic!
If you’re going all out, and you live in the St. Paul area, go to Kiev Foods, on West 7th St. and get some сметана (a type of sour-cream). It’s more sour than crème fraîche, and certainly better in this dish than standard sour-cream.
- 8 cups stock
- 2 cups thinly sliced beets
- 2 cups thinly sliced potatoes
- 1 cup thinly sliced parsnips
- 1 cup thinly sliced turnips
- 1½ cups chopped onions
- 3 cups coarsely chopped red cabbage
- ½ cup finely chopped carrots
- 1 28.0 oz. can diced tomatoes
- ⅓ cup butter
- 1 Tbsp. cider vinegar
- 1 to 2 Tbsp. honey
- Dill weed
- Sour cream (topping)
- Place sliced potatoes, beets, parsnips, and turnips in a medium-sized pot. Add the stock, and boil until vegetables are tender – 10-15 minutes.
- Remove vegetables with a slotted spoon or tongs, and reserve.
- While vegetables are boiling, in a large pan, over medium-high heat, add the butter.
- Add onions, lightly salt and cook until onions become soft and translucent – 5-7 minutes.
- Add carrots, and cabbage, lightly salt and cook for 5 minutes.
- Add tomatoes, lightly salt, and cook for another 5 minutes.
- Add this mixture to the stock, and slowly boil, covered, until all vegetables are tender - 10 minutes.
- Add reserved vegetables.
- Season with black pepper and dill weed. Stir in cider vinegar, and honey.
- Reduce heat to medium, and simmer at least 30 minutes.
- Serve topped with sour cream, and dill weed.