Recipe: Grandma Fillion's Borscht

If you love flavour, you'll love my family's recipe for borscht! It's not "stewy"...it's more of a tangy-sweet-dilly flavour :D

Enjoy!

Grandma Fillion's Borscht

 

Yields: 6-8 servings

Ingredients:

3 or 4 large beets, peeled and diced.  (Boil beets in water for about 1/2 hour. Rinse under water and rub skins and they will fall off. Wear rubber gloves so you don't get purple hands.)

2 peeled potatoes, diced

1 carrot, shredded or thinly sliced

1 stalk of celery, chopped

4 cups vegetable stock (or water)

2 tablespoons of butter

1 medium onion chopped

1 clove garlic, crushed

2 cups shredded cabbage (or coleslaw mix works)

1 tablespoon chopped parsley

3 tablespoons chopped dill

1 tablespoon lemon juice or vinegar

3 medium tomatoes peeled or 1 can (14 oz) tomatoes

1 teaspoon of salt

1/2 teaspoon of pepper

4 cups of vegetable or beef stock

1 teaspoon white sugar

sour cream for dollops before serving

 

Instructions:

In pot, boil beets as described above. In another large pot cover potatoes, carrots and celery in the first 4 cups of vegetable stock (or water). Boil for 20 minutes or until tender. Chop beets and add to the cooked carrot mixture.

In a skillet, melt butter. Saute onion and garlic, add to soup. Add chopped cabbage, parsley, chopped dill and lemon juice or vinegar, tomatoes, salt, pepper. Add remaining 4 cups of stock.

Simmer until tender. Add sugar (to taste...the beets already make it a little sweet).

 

Serve with dill and sour cream on top.

Note: For a heartier option, you could also cook ground beef or ground chicken/turkey and add to soup.

Enjoy!