My Russian Borsch
Transport back to childhood with this authentic Russian Borsch recipe. Made with cabbage, potatoes, and a hint of beet for color, it's perfect for cozy autumn days. Enjoy the traditional flavors...
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Cooking tools:
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Grater
- Peeler
- Colander
- Can opener
- Slotted spoon
- Potato masher
- Ladle
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Dish
- Spoon
- Mixing bowl
Ingredients
- 1 small cabbage, finely shredded
- 2 small beets, well scrubbed, not peeled
- 1 28 oz. tin Italian plum tomatoes
- 4 potatoes, approximately 2 lbs., peeled & cubed
- 1 clove garlic, smashed
- 2 qts. (8) cups water
- ¼ cup butter
- 1 large onion, chopped
- 1 green bell pepper, diced
- 1 grated zucchini, grated
- 3 stalks celery, chopped
- 2 medium carrots, grated
- 1 bay leaf, 1 Tbsp. parsley, 2 Tbsp. chopped fresh dill (see below)
- 1 tsp. salt & pepper
- (opt.) Sour cream or yogurt
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