🍲 Uncle Bill’s Russian/Doukhobour Borscht Recipe 🍲
Description:
This traditional Russian/Doukhobour Borscht recipe has been passed down from my Russian grandmother, who was a vegetarian, and through time, I’ve adjusted the ingredients to make it lighter without compromising on taste. Originating from the Russian culinary tradition, this borscht typically featured hefty amounts of butter and whipping cream, but my version tones down these rich elements while retaining all the delicious flavors. While the preparation might take some time, the end result is well worth the effort, and you can even preserve it by canning or freezing in containers for later enjoyment.
- Cook Time: 1 hour
- Prep Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Servings: 24 servings
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 22 cups |
| Canned tomatoes | 28 oz |
| Potatoes | 6 |
| Carrots | 3 |
| Onions | 2 |
| Salt | 1 tbsp |
| Red beets | 2 |
| Butter | 4 tbsp |
| Whipping cream | 1/2 cup |
| Green cabbage | 6 cups |
| Cauliflower florets | 2 cups |
| Celery ribs | 8 |
| Green pepper | 3 |
| Fresh ground black pepper | 1 tsp |
| Dried dill weed | 1 tbsp |
| Fresh dill | 1 bunch |
| Fresh lemon juice | 1 lemon |
| Ground cayenne pepper | 1/4 tsp |
Instructions:
- In a large (8-quart) stockpot, bring water to a boil.
- Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt, and beets. Bring back to a boil.
- Reduce heat to medium and cook uncovered for about 15 minutes until potatoes are just cooked.
- Meanwhile, prepare all the remaining vegetables.
- Once potatoes are cooked, remove them from the pot with a slotted spoon into a mixing bowl.
- Mash the potatoes well and stir in 3 tablespoons of butter and whipping cream. Set aside.
- In a large frying pan, melt 3 tablespoons of butter and sauté chopped onions until softened, about 5 minutes.
- Add the remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency, then cover and keep warm.
- In another frying pan, melt the remaining 3 tablespoons of butter and fry shredded cabbage on medium heat until softened and lightly browned, about 15 minutes. Be careful not to burn it.
- Remove from heat and set aside.
- To the cooking pot, add cubed potatoes and 1/2 cup of the 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 the remaining shredded cabbage and return soup to a boil.
- Reduce heat and add mashed potatoes, fried cabbage, remaining tomato-onion mixture, diced green and red peppers, freshly ground black pepper, dill weed, and lemon juice.
- Return to a boil and cook for an additional 3 minutes.
- Cover and reduce heat to low, letting the borscht sit for 30 minutes for the flavors to blend.
- Remove beets and discard or eat them separately (they’re mainly for coloring).
- Adjust seasonings to taste, adding more lemon juice if needed for acidity.
- If desired, serve with a sprinkle of cayenne pepper for extra heat.
- Refrigerate any unused portions.
- Traditionally, serve with medium or sharp cheddar cheese pieces and fresh bread or buns on the side.
This borscht is a delightful blend of flavors and textures, perfect for warming up on cold days or serving at gatherings for a taste of Russian tradition with a modern twist. Enjoy the process of making it as much as you’ll enjoy savoring each spoonful of this comforting soup! 🥣🌿
