Moosewood Cookbook
Russian Cabbage Borscht
Page 27
Cuisine: Russian | Course Type: Soups and Stews
(4 reviews)
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It was only recently that I tasted borscht for the first time, and I knew I had to learn how to make it. It's fantastic comfort food; satisfying and rich, with balanced sweetness from the beets.
This recipe has the added benefit of being dead easy to make, especially if you let the food processor do the chopping like I did. (Like Queezle_Sister, I found some of the beet and carrot pieces too big at the end of cooking, so I hit it with the immersion blender to break them down a bit.)
I'll add a serving suggestion: horseradish. It adds a pleasant note of heat and a touch of acid to the soup. And don't forget a loaf of black bread.
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