Garden Borscht Recipe

Are you looking for a Garden Borscht recipe that will make you beat the best chefs? The primary ingredient in this is Vegetable. I simply love Garden Borscht which is believed to be a popular European dish. Pamper everyone with Garden Borscht as Side Dish. This Garden Borscht recipe is sure to sweep you off your feet!

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineEuropeanCourseSide Dish
Main IngredientVegetable

Ingredients

 
2 tablespoons salad oil
 
2 medium-sized celery stalks, thinly sliced
 
2 medium-sized carrots, thinly sliced
 
1 medium-sized onion, diced
 
1 1/2 pounds beets, peeled and coarsely shredded
 
2 medium-sized tomatoes, diced
 
1 6-ounce can tomato paste
 
2 beef-flavor bouillon cubes or envelopes
 
8 cups water
 
1/4 cup cider vinegar
 
3 tablespoons sugar
 
1 tablespoon salt
 
1 8-ounce container sour cream

Directions

1. In 8-quart Dutch oven or saucepot over medium heat, in hot salad oil, cook celery, carrots, and onion until tender, stirring frequently. Add beets and remaining ingredients except sour cream; over high heat, heat to boiling. Reduce heat to low; cover and simmer about 50 minutes, or until vegetables are very tender, stirring occasionally. Skim fat from liquid in Dutch oven.

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