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Fall Harvest Borscht Recipe

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This recipe for Fall Harvest Borscht is from Yannacoulias Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large cabbage
4 c spring onion
6½ c onion
1 c tomato paste
12 c potatoes
7 c carrots
3 c green beans
beet tops (as many as are gathered)
20 c beets
2 chicken bouillon cubes
3 beef bouillon cubes
2 heads garlic
4 c peas
½ c dill fresh
2 tsp celery powder
2 tsp pepper
2 tbsp parsley
2 tsp salt
1 tbsp oregano
½ c onion powder
2½ kg top sirloin
Option: substitute beef with 8c ham cubed
Directions:
Directions:
This recipe is our year end harvest and we make enough for freezing or canning as you prefer.
It is a HUGE recipe so you may need more than one pot.

1. Place roast in freezer for 30 min to assist with cutting roast into 1 cm pieces, sprinkle with 1 tsp salt and 1 tsp pepper.
3. Heat oil in Dutch oven and slightly brown in batches.
4. Cut veggies into 1 cm cubes, shred cabbage and beets.
5. Cook cabbage with butter, pepper and tomato paste and a ½ c water.
6. Combine all in even amounts into pot, except for peas and garlic. Cover with water.
7. Cook for 15 minutes.
8. Add peas and cook 5 minutes more.
9. Add garlic at the end of cooking, before cooling, so it retains its strength.
10. Cool and then exchange some soup between pots for consistent taste
11. Freeze in bags or can in jars.
Personal Notes:
Personal Notes:
This is a wonderful family tradition. The end of the season harvest of vegetables to enjoy all winter long. This makes enough for canning or freezing.
Note the Spoon standing in the middle - all on its own!

 

 

 

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