Borscht
 
 
Recipe type: Soup
Cuisine: Ukrainian
Ingredients
  • 8 - 9 large beets - par cooked and skined
  • 2 cups of carrots (cut into coins)
  • 2 cups of green beans (chopped)
  • ΒΌ cup of fresh dill (chopped)
  • 1 large onion (chopped)
  • salt & pepper
Instructions
  1. To prepare beets: Leaving about 1 inch of stem on give beets a wash.
  2. Fill a large pot with the beets.
  3. If you have large and small beets, use 2 pots, one for each size.
  4. Cover beets with water and place on high to bring to a boil.
  5. Once it begins to boil turn heat to medium to continue cooking.
  6. Small beets take 15 minutes, larger ones take up to 30 minutes.
  7. You will know they are done when pierced with a fork.
  8. Strain beets and plunge into cold water.
  9. Taking a knife remove stem end, the skins will just slide off.
  10. Give a quick rinse under cool water and slice into a bowl or soup pot.
  11. Add the carrots, beans, onions and dill and cover with water.
  12. Bring to a gentle boil and cook until the carrots are cooked through.
  13. Serve with cream or sour cream.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/borscht/