Friday, November 2, 2012

Borscht Recipe

There is a longer way to make borscht, which is fermented before being turned into soup, but this is quicker and easier, it's the recipe I tend to use.

Easy Borscht
3 quarts kielbasa, beef, or vegetable broth
2 lbs cooked, fresh beets
2-3 cloves garlic
1 tablespoon vinegar
1 sprig of dill-weed

Cut beets into thin julienne strips. Add to simmering stock along with any of the escaped beet juices. Mince and add garlic. Add vinegar and dill. Simmer until flavors are blended, don’t boil or you’ll loose the color. You can serve it over Kielbasa or potatoes, or in a bowl with rye bread and butter.

1 comment:

  1. Thank you!!! This looks great. I'm excited to give it a try. My beets need to get used up soon. :)