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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large (8 quart) stock pot, add water and bring to boil. | 2. Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil. | 3. Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked. | 4. Meanwhile, begin to prepare all vegetables. | 5. When potatoes are cooked, remove with a slotted spoon into a mixing bowl. | 6. Add 3 tablespoons butter to potatoes, mash well. | 7. Stir in whipping cream, mixing well to incorporate; set aside. | 8. In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes. | 9. Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency. | 10. The sauce will be thickened. | 11. Cover, reduce heat to keep warm. | 12. In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN. | 13. Remove from heat and set aside. | 14. To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture. | 15. Cover and cook for 10 minutes. | 16. Add cauliflower and celery and continue to boil gently until potatoes are just tender. | 17. Stir in remaining 4 cups of raw shredded cabbage and return soup to boil. | 18. Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture. | 19. Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice. | 20. Return to boil and cook for 3 more minutes. | 21. Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend. | 22. Remove beets and discard or eat them separately. | 23. The beets are for coloring only. | 24. Adjust seasonings to taste. | 25. If borscht is too sweet to your liking, stir in some additional lemon juice. | 26. If desired, serve with a sprinkle of cayenne pepper. | 27. Refrigerate any unused portions. | 28. Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	22	cups		0.0	0.0	0.0	0.0
tomato	28	fluid	canned mashed divided	-	-	-	-
potato	6		peeled quartered	-	-	-	-
carrot	3		chopped	75.03	17.5314	1.7019	0.4392
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
salt	1	tablespoon		-	-	-	-
red beet	2		scrubbed cut	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
butter	6	tablespoons	divided	342.0	15.714	10.686	28.8
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
green cabbage	8	cups	shredded	178.0	41.29600000000001	9.1136	0.7120000000000001
potato	3		peeled	-	-	-	-
cauliflower floret	2	cups		-	-	-	-
celery rib	3		chopped	-	-	-	-
green pepper	1		seeded diced	32.8	7.6096	1.4104	0.2788
red pepper	1		seeded diced sweet	-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
dill weed	4	tablespoons	chopped dried	0.9568	0.1562	0.077	0.0249
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
cayenne pepper	1/4	teaspoon	ground	1.431	0.2548	0.054000000000000006	0.0777

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.