Global BC Favourite Family recipe: Anthony’s Baba’s Borscht

Anthony’s Baba’s Borscht

(Makes ~4 ½ Gallons)

Ingredients

• 2 heads cabbage (¼ of it fried separately)
• 1 large beet (whole)
• 1 large onion, chopped
• 1 ½ large cans (about 42 oz total) of tomatoes
• ¾ lb butter, divided
• ½ pint (1 cup) whipping cream
• 1 green pepper, chopped (½ for simmering, ½ for pot)
• 6 large potatoes (5 cut into large pieces, 1 diced small)
• 4 large carrots, diced
• 1 stalk celery, diced
• Salt, black pepper, and fresh dill to taste

Instructions

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Step 1 – Tomato Base

1. In a medium pot, combine tomatoes, ½ green pepper, and ¼ lb butter.
2. Simmer gently until the tomatoes cook down into a sauce.

Step 2 – Fried Cabbage & Onion

1. In a frying pan, sauté ¼ of the cabbage and the chopped onion in ¼ lb butter.
2. Cook until softened but do not brown. Remove from heat.

Step 3 – Main Pot

1. In a very large stockpot, fill about ¼ full with water or ham stock.
2. Add:

2. • Remaining cabbage (cut up)
   • Large pieces of potatoes (5 of them)
   • Diced carrot
   • Diced celery
   • Whole beet
   • Salt and pepper

3. Simmer until vegetables are tender.

Step 4 – Combine

1. Add the cooked tomato mixture and the sautéed cabbage/onion into the main pot.
2. Add the diced potato for extra texture.
3. Taste and adjust seasoning with more salt, pepper, and fresh dill.

Step 5 – Finish

1. Just before serving, stir in the whipping cream.
2. Remove the whole beet (or shred it back into the soup for deeper color and flavor, if desired).