January 5, 2010 at 7:31 pm Leave a comment

We’ve had some exceptional Russian-style borscht in B.C., Canada, just north of where we live.  And I’ve made it before as well, but tonight’s incarnation was the best! I wanted to record it in the blog while it’s still fresh in memory–it was inspired by 4 different recipes, and my husband and I thought it was…well, the best.

Borscht as I made it

Set a stock pot on the stove and begin adding ingredients (all approximate):

  • 1 qt beef stock (canned this fall using NT process)
  • 1 med onion, diced or chopped
  • 1 lge carrot, sliced
  • 1 lge potato, diced
  • 2 smallish-to-medium beets, peeled and diced
  • 3/4 c chopped beet greens and stems
  • 2 c shredded cabbage (used food processor)

Simmer a few minutes until vegies begin to soften.  Then add:

  • 1-2 Tbsp apple cider vinegar (I just splashed it in)
  • 2 or 3 shakes garlic powder
  • 1 Tbsp butter
  • 1 chopped up paste tomato preserved in olive oil (could try dried tomatoes or possibly even a dollop of tomato paste)

When soup is almost ready, turn heat down to barely simmering and add a tablespoon or two of thick cream (cream will curdle at high heat).

Serve hot with a spoonful of sour cream or a yummy dill yogurt:

Drain plain yogurt through a cheesecloth-lined sieve for 2 or 3 hours to make yogurt cheese.  Then add a generous several shakings of dried dill weed (I imagine fresh dill would really be good!), garlic powder and salt to taste.  Mix together and refrigerate for at least an hour to blend flavors.

We had it for dinner tonight with grilled cheese (hot pepper jack) sandwiches.  Filling, so good on a cold winter night!


Entry filed under: Recipes. Tags: , , , .

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