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Borscht, Vegetable I (P, TNT)
Source: My grandmother and mother
Serves: About 6 quarts

3 small to medium size white potatoes
2 carrots, cut into small cubes
1/2 head cabbage, chopped fine
1-1/2 stalks celery, cut into small squares
celery leaves, chopped fine (the tender white inner leaves)
1 medium zucchini squash, cut into small cubes
1/2 handful string beans, cut into thin circles
6 small mushrooms, chopped
1/2 a bell pepper, cut into small squares
1 small beet, peeled and cut into small cubes
beet greens, chopped fine
1 medium onion, chopped fine
1/4 of a head of spinach, chopped fine
2 tbsp. parsley, chopped fine
1 tbsp. fresh dill, chopped fine
1 14.5 oz. can tomato puree
1/4-1/2 lb. frozen peas (add when done)
1/4 lb. fresh or frozen corn (add when done)
1 or more teapotfuls (about 1 quart each) hot water
(optional: asparagus cut into thin circles, cannelloni beans, soaked overnight and cooked, garbanzo beans, cooked)

3 cubes vegetable bouillon
1 Washington seasoning packet (soup powder)
1 heaping tbsp. vegetarian chicken-style broth and seasoning
1/2 tsp. celery seed
fresh ground pepper
kosher salt to taste
4 tbsp. butter
4-6 tbsp. oil
1 tbsp. honey

Peel potatoes and cut into extra large cubes. Place in bottom of pot with 2" of water and cook until tender. Mash potato chunks fine in the water with a potato masher (this is the base).

Add the rest of the vegetables, 1 teapotful (quart) hot water, canned tomatoes, seasonings, butter, oil, and honey. Cook about 1/2 hour or so until veggies are cooked and tender.

Add frozen peas, corn, and cooked beans when borsch is finished cooking.

(Add 1 teapotful hot water first and let veggies cook some and release their water before choosing to add additional water to obtain desired consistency; thicker or thinner). Freezes well.

Poster's Notes:
I'm happy to share our family recipe for Borscht which is a uniquely tasting delicious and brothy vegetable soup.

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A