Dukhobor Borscht Recipes

Steps:

• In a large (8 quart) stock pot, add water and bring to boil.
• Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
• Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
• Meanwhile, begin to prepare all vegetables.
• When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
• Add 3 tablespoons butter to potatoes, mash well.
• Stir in whipping cream, mixing well to incorporate; set aside.
• In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
• Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
• The sauce will be thickened.
• Cover, reduce heat to keep warm.
• In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
• Remove from heat and set aside.
• To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
• Cover and cook for 10 minutes.
• Add cauliflower and celery and continue to boil gently until potatoes are just tender.
• Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
• Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
• Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
• Return to boil and cook for 3 more minutes.
• Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
• Remove beets and discard or eat them separately.
• The beets are for coloring only.
• Adjust seasonings to taste.
• If borscht is too sweet to your liking, stir in some additional lemon juice.
• If desired, serve with a sprinkle of cayenne pepper.
• Refrigerate any unused portions.
• Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.

Steps:

• Boil water in large soup pot.
• Add four of the potatoes (peeled and cut in half), carrots and beet, salt to taste.
• In large fry pan, fry onions with 6 tbs butter until golden brown, add tomatoes and fry a little longer.
• Remove the potatoes only from the boiling water when they are cooked and mash with six tbs of butter.
• Add half the contents of your frying pan to soup pot.
• Peel and cube remaining potatoes and add to pot.
• Now put remainder of contents of your frying pan into pot with 1tbs butter and boil for 5 min.
• Meanwhile fry remainder of cabbage in the rest of the butter Add celery, pepper and 1 cup of cabbage to pot and let boil for about two min.
• Add mashed potatoes and dill.
• Cook for two minutes.
• Add fried cabbage.
• Let simmer for a short while and serve.

Steps:

• in large soup pot, place peeled potatoes that have been halved, i generally put about 8-10 halves in, also the peeled beet, then water just to cover. Add 1/4 cup whipping cream and the sale. Bring to a boil and let simmer until potatoes are cooked.
• while the potatoes are simmerinng, in a small pot place the hand mashed tomatoes and about 1/4 cup butter. Set this to simmer.
• while that is going put 1/2 the cabbage thinly shredded in a large frying pan with the minced onion and 1/4 to 1/3 cup butter, saute until the cabbage and onion have turned golden brown.
• when potatoes are soft, remove the beet and throw it away. remove potatoes and mash them with butter and pepper. I like to add a dash of whipping cream here.
• dice potatoes, (about 2 cups worth) and add to soup pot. Bring to a boil, and then add the other half of the cabbage that has been finely shredded. bring to a boil again. Then add the tomato butter mixture, and then add the fried cabbage and mashed potatoes. stir well and just bring to boil.
• sprinkle with dill weed and enjoy.
• this recipe tastes even better the next day.