Hungarian Borscht

Name: Hungarian Borscht
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 16 serving(s)
Ingredients: 10 fluid ounces kraft low calorie catalina salad dressing, no substitutes; 2 large red beets, peeled and cubed 3/8 inch square; 2 large carrots, peeled and diced small; 1 large onion, finely chopped; 1 small rutabaga, diced small; 5 cups beef consomme; 8 cups water; 19 fluid ounces canned plum tomatoes, including liquid; 3 large potatoes, peeled and cubed 1/2 inch square; 3/4 teaspoon caraway seed; 1 1/2 cups thinly shredded red cabbage; 1 1/2 cups thinly shredded green cabbage or 1 1/2 cups white cabbage; 3 large celery ribs, include leaves,chopped small; 3 cups cauliflower florets; 1 teaspoon fresh ground black pepper; 2 tablespoons soy sauce; 5 teaspoons dried dill weed (or more if desired); 1 cup sour cream or 1 cup yogurt

Submitted by William Uncle Bill

"This Borscht is not really Hungarian, but tastes like it should be. It has a very unique taste and is exceptionally delicious. I created this recipe 16 years ago and it is part of my cookbook that I published. Most everyone could not believe how well the Kraft Catalina dressing enhances the soup flavor."

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Ready In:: 1hr 5mins
Ingredients:: 18
Serves:: 16

ingredients

10 fluid ounces kraft low calorie catalina salad dressing, no substitutes
2 large red beets, peeled and cubed 3/8 inch square
2 large carrots, peeled and diced small
1 large onion, finely chopped
1 small rutabaga, diced small
5 cups beef consomme
8 cups water
19 fluid ounces canned plum tomatoes, including liquid
3 large potatoes, peeled and cubed 1/2 inch square
³⁄₄ teaspoon caraway seed
1 ¹⁄₂ cups thinly shredded red cabbage
1 ¹⁄₂ cups thinly shredded green cabbage or 1 1/2 cups white cabbage
3 large celery ribs, include leaves,chopped small
3 cups cauliflower florets
1 teaspoon fresh ground black pepper
2 tablespoons soy sauce
5 teaspoons dried dill weed (or more if desired)
1 cup sour cream or 1 cup yogurt

directions

In a large frying pan, add Kraft Catalina dressing, beets, carrots, onion, rutabaga and cook on medium-high heat until vegetables are tender, about 15 minutes.
In a large cooking pot, add beef consomme', water, cooked vegetables, tomatoes including liquid (crush tomatoes before adding to pot), potatoes, caraway seeds, red and green shredded cabbage, celery, cauliflower florets, black pepper and bring to boil.
Reduce heat and simmer until all vegetables are tender, about 10 minutes.
Add soy sauce and dill weed and simmer for another 3 minutes.
Adjust seasonings to taste.
Serve hot with dollops of sour cream or plain yogurt if desired.

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Reviews

I agree with you, Uncle Bill, that it is not really Hungarian, but it is, however, the best NOT Hungarian Borscht we have ever had. I didn't have any fresh beats, so used 2 cans of beets with liquid. Everything else was followed to the letter. It was a great tasting soup! I am so glad that I made this, as over the holidays everyone in the house was ill. This was all we had made up and we ate this morning, noon and night. It is our new "chicken soup"! Will have this again when we can enjoy it while we're healthy.

Darkhunter
Fantastic!! Little Hungarian restaurant close by closed their doors after 30 years. I was lost. Where will i go for lunch or take out for Fridays dinner now? I'v found it.Great recipe. Will be in my Cookbook for life. Bill TYVM.

Dave C

RECIPE SUBMITTED BY

William Uncle Bill

Burnaby,, B.C.

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.

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