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Montreal Russian Borscht

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Russia | Soups

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Soup, Vegan

Tags: canadian, easy, recipes for borscht, recipes for soup, recipes using beet, recipes using carrot, recipes using green cabbage, recipes using sugar, recipes without cooking time, recipes without servings, russian, vegan

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMontreal_Russian_Borscht)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMontreal%20Russian%20Borscht&oldid=4630340

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 7 litres water
  • 1 can stewed tomatoes, or an equivalent amount of fresh tomatoes
  • 1 small can tomato paste
  • Sugar to taste
  • Salt, to taste
  • 1 large onion, thinly sliced
  • 1–2 cloves garlic
  • 5–6 medium beets, peeled and julienned
  • 3 medium carrots, peeled and julienned
  • 1 potato, julienned (optional)
  • ½ large white cabbage, shredded

Directions

  1. Fill large stock pot with water. Add can stewed tomatoes, tomato paste, sugar, salt, onion, garlic, and beets, and boil for 20 minutes.
  2. Add carrots, cabbage, and potato.
  3. Return to a boil and cook for 1.5 hours

Notes

It's very important to remember that this particular recipe is somewhat like wine. The older it gets, the better it gets. It is recommended to let sit in refrigerator for at least two days, before serving. The difference is truly remarkable.