You are here

Ukrainian Borsch

Melting.pot's picture
The Ukranian Borsch, a traditional central eueopean dish is simply a tasty soup. This reddish soup is visually appealing and a perfect addition to your dinner spread! Serve the Ukranian Borsch for your next party and see how your guests fall in love with it!
Ingredients
  Water 6 Cup (96 tbs), divided (1.5 Liter)
  Grated carrots 1 Cup (16 tbs) (250 Milliliter)
  Chopped celery 1 Cup (16 tbs) (250 Milliliter)
  Chopped beets 2 Cup (32 tbs) (500 Milliliter)
  Butter 3 Tablespoon (45 Milliliter)
  Onions 2 , chopped
  Shredded cabbage 1 Cup (16 tbs) (250 Milliliter)
  Sliced mushrooms 1⁄2 Cup (8 tbs) (125 Milliliter)
  Cream of tomato soup 20 Fluid Ounce (2 Tins Of 10 Fluid Ounce / 284 Milliliter Each)
  Lemon juice 3 Tablespoon (45 Milliliter)
  Flour 2 Tablespoon (30 Milliliter)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Black pepper 1⁄4 Teaspoon (1 Milliliter)
Directions

Combine 5 cups (1.25 L) of the water with the carrots, celery and beets in a large Dutch oven.
Cover and simmer 1/2 hour.
Heat the butter in a skillet and saute the onions, cabbage and mushrooms until the onions are just soft.
Add the mixture to the beet mixture in the Dutch oven.
Stir well and continue to cook.
Stir in the tomato soup and lemon juice.
Heat the final 3 Tbsp. (45 mL) butter in a small saucepan until bubbly and stir in the flour to make a smooth roux.
Continue to stir and pour in the remaining 1 c. (250 mL) water.
Continue to stir and cook until you have a smooth and thickened sauce.
Add the salt and pepper.
Pour this mixture gradually into the soup mixture in the Dutch oven.
Stir until all ingredients are thoroughly combined.
Reduce the heat to simmer and simmer the soup for at least 2 hours.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

Rate It

Your rating: None
4.071875
Average: 4.1 (16 votes)