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URLhttps://www.allrecipes.com/recipe/13015/borscht-i/
Last Crawled2026-04-10 02:26:56 (9 days ago)
First Indexed2018-02-26 21:02:50 (8 years ago)
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Meta TitleBorscht I Recipe
Meta DescriptionOnly one medium beet is used in this recipe for a meatless vegetable and cabbage soup which will serve a large group.
Meta Canonicalnull
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Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil. Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender. Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.
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Submitted by DeeDee Henderson Updated on January 24, 2025 Save Rate Share Close ![Borscht I](https://www.allrecipes.com/thmb/AWYi4eQ4Z79bgctqkHXuFeBXhgg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/7681929-7ece7f07fa5b4d6bb6f3766253f96f71.jpg) ![Borscht I](https://www.allrecipes.com/thmb/AWYi4eQ4Z79bgctqkHXuFeBXhgg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/7681929-7ece7f07fa5b4d6bb6f3766253f96f71.jpg) Add Photo [6 ![]()](https://www.allrecipes.com/recipe/13015/borscht-i/) [6 ![]()](https://www.allrecipes.com/recipe/13015/borscht-i/) [6 ![]()](https://www.allrecipes.com/recipe/13015/borscht-i/) [6 ![]()](https://www.allrecipes.com/recipe/13015/borscht-i/) Prep Time: 25 mins Cook Time: 1 hr Total Time: 1 hr 25 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings - 6 cups water - ¾ tablespoon salt - ½ cup finely chopped carrots - ¼ cup chopped green bell pepper, divided - ½ stalk celery, chopped - 1 medium beet - ½ cup canned peeled and diced tomatoes - 3 potatoes, quartered - ⅓ cup butter - ½ cup chopped onion - 1 ½ cups canned tomatoes - 3 cups finely shredded cabbage, divided - ¼ cup heavy cream - ¾ cup diced potatoes - 1 tablespoon dried dill weed - ¼ teaspoon ground black pepper to taste - salt and freshly ground black pepper to taste ## Directions 1. Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil. 2. Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender. 3. Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth. 4. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve. Save Rate 113 home cooks made it\! I Made It Something went wrong. Please reload and try again. ## Nutrition Facts (per serving) | | | |---|---| | 185 | Calories | | 9g | Fat | | 24g | Carbs | | 3g | Protein | Show Full Nutrition Label Hide Full Nutrition Label | Nutrition Facts | | |---|---| | Servings Per Recipe 8 | | | Calories 185 | | | % Daily Value \* | | | Total Fat 9g | 12% | | Saturated Fat 6g | 29% | | Cholesterol 26mg | 9% | | Sodium 898mg | 39% | | Total Carbohydrate 24g | 9% | | Dietary Fiber 4g | 15% | | Total Sugars 5g | | | Protein 3g | 7% | | Vitamin C 39mg | 44% | | Calcium 61mg | 5% | | Iron 2mg | 11% | | Potassium 652mg | 14% | \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \*\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add Your Photo ## Photos of Borscht I 01 of 06 ![]() Photo by Allrecipes Member 02 of 06 ![]() Photo by Nickole81 12/14/2011 Very yummy...considering this was a meatless borscht. I have made before with a lamb base. Still very yummy. Shredding the cabbage finely instead of chopping added a lovely texture to the soup. 03 of 06 ![]() Photo by Char 09/05/2010 04 of 06 ![]() Photo by irchuck14 05/06/2010 05 of 06 ![]() Photo by Anichka 12/04/2005 Great recipe, but thicker than authentic borscht I've had in Ukraine and Russia. Things I did just a bit differently... I used two beets with the stock (peeled) and when I removed them, I diced one and a half and added it back into the stock. I added a little more dill than called for, and I wish I had some fresh dill for garnish. 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1. Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil. 2. Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender. 3. Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth. 4. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.
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