When I was young, my family, and for a time my Grandma Audrey, moved to the West Kootenays – the home of doukhobors, babushka dolls and borscht. Grandma Audrey was a chef by trade and she wasted no time in coming up with her own twist on a local favourite. Here is her recipe for borscht and it is delicious:
2 large potatoes (approximately 2 cups)
7 cups water
1/2 cup grated carrot
1/2 cup finely chopped or grated beets
3/4 cup chopped onion
5 tbsp butter* or vegetable oil
2 cups cabbage sliced very thin and cut in 1 inch pieces
1 cup finely chopped celery
1/2 cup finely chopped green pepper
1 – 19 oz can diced tomatoes
2 c half & half cream
2 tbsp fresh dill (or freeze dried)
Season with salt and pepper to taste
Boil potatoes in 7 cups water in a large pot. Remove potatoes but keep water simmering – this will be your stock. Dice half the potatoes (approx 1 cup) and mash the rest (approx 1 cup) and reserve.
Saute carrots, beets and onions on medium heat in 2 tbsp butter until softened. Add extra butter or oil and/or water to keep sauteing vegetables moist as needed (*you can also substitute becel margarine for the butter and that tastes good too).
Add mixture to potato water and bring to boil on medium heat and then simmer for 5 minutes.
Saute cabbage, celery and green pepper in the same manner and add to potato water, continuing to simmer for 5 minutes.
Add the can of diced tomatoes and diced potatoes to the soup and return to simmer for 3 minutes. Finally, fold in the mashed potatoes and add the half and half cream and dill to taste. Do not return to boil once you have added the cream. Season with salt and pepper to taste.
Serve with thickly sliced bread or buns. Enjoy.
From Grandma Audrey’s Kitchen<