Borscht Recipe

Hmmm Beet Soup.. Does any other soup have that amazing rich color?

This is so not my momma’s Borscht, this is old russion Recipe base, with a few little tweeks of my own.. Give it a try, you might find a new favorite to add to your collection.

Red Soup..

Fresh Roasted Beets from the garden, diced up

  • Four cups of Cooked Diced Beets
  • Two Med or One Large Purple Onion-Diced -Was out, so used White
  • 3 cloves of Garlic -Diced
  • 2 Large Potato’s -Peeled and Shedded-Pinks if you have them but I used White ones
  • 1 Med Head of Purple Cabbage- Diced
  • 8 Large Mushrooms-Diced

Put in your steel stock pot and heat up 2 tablespoons of olive oil, then add all onions and garlic, cook till clear, and then add the rest, and 10 to 12 cups of stock, I used a mix of half veggie an half lamb stock.

Added Spices, Salt, Pepper, Bay Leaf, Bazil, Stinging Nettle and 2 TBS of Red Wine Vinager, cook for at least 40 min till everything is simmered and the flavors blended..

Serve up with a dollop of fresh sour cream or greek yogurt in the middle.. with fresh green onions on top if you have them

This entry was posted in Food Production and Recipes, local food and tagged , . Bookmark the permalink.

1 Response to Borscht Recipe

  1. Pingback: Help a farmgal out? Share your Best Beet Salad with me.. please | Just another Day on the Farm

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