Borscht (Beet Soup)

Posted on September 13 2016

borscht soup

Finally back after a beautiful summer.  First attempt at making Borscht and likely my last.   To be honest this kind of feels like something I was forced to each as a kid….didn’t like it then and still don’t.  But happy to say from someone who likes Borscht they thought it was ok.  So for this recipe I will just remind all readers that the reason for the Blog is to show the diversity of the Assistent Original, KoMo and Mockmill and what can all be done with them not necessarily that you will like my recipes as in this case even I don’

Ingredients (for those daring to try)

  • 4 cups shredded beets
  • 2 cups shredded cabbage
  • 1 1/2 cups shredded carrots
  • 5 cups broth (I used some turkey I had made earlier and froze)
  • 1 can tomato soup
  • 1/2 cup butter
  • 1 medium onion
  • 1 cup celery
  • 3/4 – 1 cup fresh or 2 tbsp. dried dill
  • 3 cloves chopped garlic
  • 1/4 cup brown sugar
  • 1/4 cup vinegar

Borscht ingredients     borscht prep

Coarsely grate the beets, cabbage and carrots with your speed about 3/4 way.  Add these to the broth and tomato soup and simmer for 1 hr.   While this is simmering grate the onion and celery, sauté this with the garlic in butter till turns a bit brown.  Once the simmering is done add the sautéed vegies the remaining ingredients to the soup.  simmer again for a half hour.  Can add peas if you like (I didn’t) salt and pepper to taste.   Serve topped with a dollop of sour cream.  What was left I froze in single serving containers for someone that may enjoy another time…but not I:-)


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