Mary's Borscht
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 125 g bacon, sliced into thin strips
- 2 small yellow onions, halved & sliced
- 1⁄2 celery root, in large chunks
- 1⁄2 cabbage, shredded
- 3 carrots, scrubbed, in large chunks
- 5 -6 medium fresh beets, topped & scrubbed
- 2 bay leaves
- 10 peppercorns
- 2 tablespoons vegetable stock powder
- 5 cups water
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 150 g sour cream
directions
- Brown the bacon in a large pot.
- Add onion, celery root, cabbage, carrots, unpeeled whole beets, bay leaves, peppercorns, broth powder and water.
- Bring to a boil. Reduce heat and simmer 1 and a half hours.
- With a slotted spoon, remove celery root, carrots and beets. Discard the celery root.
- Allow the beets and carrots to cool (10-15 minutes).
- Peel the beets and then grate the beets and carrots.
- Add the grated beets & carrots, vinegar & lemon juice to the broth. Cook 5 minutes.
- Serve with a dollop of sour cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm a New Englander doing my Masters in Landscape Architecture in Germany.
I miss fish & chips, chowder, burritos & buffalo wings, and have decided that I'm going to bring these tastes to my new home here.
My recipes reflect the fact that I travel a lot and often have to deal with substitutions. This has made me a *much* better cook in the long run.
I'm happy to say that, after 18 months, I have finally started to translate my mom's recipes into ml and Celsius. :)