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There are several variations of the famous Red Beet Borscht. Here I am going to share my mom’s recipe, my favorite of all. It has a tangy taste, because of the lemon juice used in it. It is quite easy to make and very nutritious too.
Ingredients:
1 small onion
1/3 cup oil
1 carrot
1/2 red beat
1/2 medium cabbage
2 teaspoons salt
3 medium potatoes
7 cups of water
1 can (16 oz) pinto or red kidney beans
1/2 cup fresh or canned diced tomatoes
1 lovage herb leaf, or if you can’t find it, you can use 1 small celery stalk as an alternative.
about 3 branches of fresh (preferably), or 1/4 teaspoon dry thyme
1/4 cup fresh or 1 teaspoon dry parsley
2 tablespoons fresh or 1 teaspoon dry dill weed
1/8 teaspoon ground black pepper
3 tablespoons lemon juice
sour cream to serve with the borscht.
Directions:
Chop up the onion. Heat the oil in a large, deep cooking pan, then add the onion to saute.
Meanwhile, cut up the carrot, red beat, cabbage and celery, if you’re using that instead of the lovage.
When the onion is starting to soften, add the carrot, red beet, cabbage, celery (if that’s what you’re using) and salt.
Cook until cabbage is starting to soften.
Cut up the potatoes.
Add them to the other vegetables in the pot, then pour the water on top.
Bring to a boil. Add the beans and tomatoes.
Boil until the potatoes in the soup are softening.
Add the lovage herb (if using), thyme, parsley, dill weed, black pepper and lemon juice. Cook for 3-5 more minutes, then remove from heat. Cover and let sit for at least 10 minutes. This will help the flavors blend better.
Serving Suggestions: Pour borscht into bowls and add about one tablespoon of sour cream in each bowl. Makes about 8 servings. Pofta Buna!
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