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Hungarian Borscht's picture
Looking for some super easy soup to make, these Hungarian Borsch may be whipped up in no time. Moreover, the ingredients that take to make this Hungarian Borsch are readily available in your kitchen cabinet, so why not just give it a try!
  Cabbage 1 Large, shredded (Firm)
  Onions 2 Large, diced
  Carrots 4 Medium, shredded
  Canned beets 16 Ounce, shredded (1 Can)
  Canned tomatoes 12 Ounce, mashed (1 Can)
  Potatoes 5 Large, peeled, boiled and mashed
  Butter 1 Pound
  Fresh dill 1 Bunch (100 gm) (Adjust Quantity As Needed)
  Water 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Salt To Taste
  Pepper To Taste

Using a large skillet, saute, separately, the cabbage, carrots and onions, adding a little of the dill while you stir.
Use as much butter as you feel necessary-adding it as you put the next batch of vegetables in the skillet.
As you finish each vegetable, put it in a large Dutch oven.
Add tomatoes, beets and water (the more water the thinner the soup).
Add salt, pepper and a whole big sprig of dill.
Cover and simmer slowly for 2 to 3 hours.
Mash the vegetables well, or for a smoother soup, I put the whole mess through the blender, taking care to fish out the largest pieces of dill.
Add mashed potatoes as a thickener just before serving.
If you plan to freeze part of the soup, do so without the potatoes.

Recipe Summary

Side Dish

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1 Comment

Irma Quiroz's picture
This is a very easy and delicious recipe, I'll make this dish this caming sunday. can I put a spoon of sour cream on top or leave just like that. thanks love Irma