Russian Cabbage Borscht

Page 27

Cuisine: Russian | Course Type: Soups and Stews

(4 reviews)

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Recipe Review

This is a hearty borscht, heavier on the cabbage and potato than some variations. I have made this a few times and agree that it improves the recipe to use an immersion blender or similar to make it more of a puree. I also find I can hardly taste the recommended 1-2 Tbsp of cider vinegar and have to double it to give it that borscht tang I like.

I sliced the beets quite thin but still had to cook them for longer than 30 minutes, and just cooked the soup longer to make sure they were soft after putting them in.

After blending, it's very thick and you can easily add another cup or more of water to thin it.

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