Borscht

Ingredients

2 quarts beef, chicken, or vegetable broth
2 parsnips
2 cloves garlic
2 onions
½ cup sour cream
½ head savoy cabbage
1 tablespoon vegetable oil
+ 10 more ingredients
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 beets
- ¼ cup dill
- 3 red-wine vinegar
- 1 teaspoon dried marjoram
- 2 celery stalks
- 1 carrot
- 1 leek
- 1 bay leaf

Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram. Add the celery, parsnips, carrot, leek...

View full recipe at Epicurious

Comments

Variations on Borscht

- 1/2 cup sour cream, for garnish (optional)
- 1/2 cup minced fresh dill
- 1/4 head green cabbage, shredded (about 3 cups)
- 6 medium red beets
- +8 other ingredients
- 2 cups savoy cabbage
- 4 medium carrots
- 4 large beets
- 1 large onion
- 1 1-pound meaty cross-cut bone-in beef shank slice
- 10 cups canned beef broth
- +3 other ingredients
- onions
- 1 pound(s) beets
- 1 pound(s) potatoes
- 1 pound(s) cabbage
- carrots
- 1 pound(s) tomatoes (or use canned )
- +2 other ingredients
- 1 tablespoon vegetable oil
- 2 celery ribs
- 2 carrots
- 4 medium boiling potatoes
- 3 tablespoons fresh dill
- 4 tablespoons sour cream
- +2 other ingredients
Borscht
- 1 large onion
- 3 medium beets, peeled and diced
- Olive oil
- Greek or plain whole-milk yogurt (mix the latter with sour cream)
Borscht
- 1 medium onion, diced (about 1 3/4 cups)
- 2 teaspoons canola oil, divided
- 1/4 teaspoon black pepper
- 2 (15-ounce) cans whole beets, undrained
- +5 other ingredients
Borscht
- 1 (16-ounce) can sliced beets, drained
- 2 tablespoons butter or margarine
- 1 medium onion, chopped
- Commercial sour cream
- +3 other ingredients