Mary's Borscht

"I was looking for a way to use up a bag of beets I got at the farmer's market. This recipe is an interpretation of a few different recipes I found online. Awesome on a cold fall day with some crusty bread. :)"
 
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Ready In:
2hrs 30mins
Ingredients:
13
Serves:
4-6
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ingredients

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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.

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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. :)
 
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