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Grandma Zatylny's Borscht

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Ingredients
  Water 3 Cup (48 tbs)
  Beets 4 Medium, peeled and diced
  Potato 1 Medium, peeled and chopped
  Carrots 2 Medium, peeled and chopped
  Onion 1 Large, chopped
  Shredded cabbage 1 Cup (16 tbs) (White, Red, Or A Combination)
  Vegetable stock/Water 4 Cup (64 tbs)
  Vinegar/Lemon juice 1⁄4 Cup (4 tbs)
  Chopped fresh tomatoes/1 can of 14.5 ounces diced tomatoes 1 Cup (16 tbs)
  Chopped fresh dill/1 tablespoon dried dill 2 Tablespoon
  Fresh parsley 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Salt 2 Teaspoon
  Pepper To Taste
  Bay leaf 1
Directions

1. Combine 3 cups water, beets, potato, carrots, onion, and cabbage in a large saucepan, bring to a boil, and cover. Simmer about 20 minutes or until vegetables are cooked through.
2. Add 4 cups stock, vinegar, tomatoes, dill, parsley, garlic, salt, pepper, and bay leaf. Cover and simmer at least another 30 minutes.
3. In the Polish tradition, top with a dollop of sour cream and serve with pick-led herring, rye bread, dill pickles, and slices of cheese.

Recipe Summary

Method: 
Boiled

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