Babas Borscht Recipes

CLASSIC BORSCHT RECIPE (BEET SOUP)

Steps:

• Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
• Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
• Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
• While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
• When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

BABA'S BORSCHT

Steps:

• In large stock pot, brown sausage with bay leaves until no longer pink. Drain grease if there is a large amount. If using links, remove sausage and slice in to bite-sized pieces, return to pot.
• Add diced potatoes, reserved beet juice, diced tomatoes, 4 cups of water, and chicken bouillon to pot. Bring to a full boil then reduce to a simmer for about 10 minutes.
• Add shredded cabbage, grated carrots, onion, dill, pepper and 2 cups of water. Simmer for 15 - 20 minutes.
• Stir in julienned beets, minced garlic, and tomato paste. Add remaining water. Cook until cabbage and beets are tender, about 20 - 30 minutes. Beets should begin to loose their color.
• At this point, test vegetables for tenderness and broth seasoning. When the vegetables have been cooked to your desired tenderness, remove from heat and stir in lemon juice or vinegar.
• Serve topped with a dollop of sour cream and a sprinkling of dill. A piece of warm crusty bread slathered with real salted butter puts this over the top. Enjoy!