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Montreal Russian Borscht
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4630340
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 7 litres water
- 1 can stewed tomatoes, or an equivalent amount of fresh tomatoes
- 1 small can tomato paste
- Sugar to taste
- Salt, to taste
- 1 large onion, thinly sliced
- 1–2 cloves garlic
- 5–6 medium beets, peeled and julienned
- 3 medium carrots, peeled and julienned
- 1 potato, julienned (optional)
- ½ large white cabbage, shredded
Directions
- Fill large stock pot with water. Add can stewed tomatoes, tomato paste, sugar, salt, onion, garlic, and beets, and boil for 20 minutes.
- Add carrots, cabbage, and potato.
- Return to a boil and cook for 1.5 hours
Notes
It's very important to remember that this particular recipe is somewhat like wine. The older it gets, the better it gets. It is recommended to let sit in refrigerator for at least two days, before serving. The difference is truly remarkable.
