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Omi's Borscht

4

0 min

Omi's Borscht

Omi's Borscht Photo 1

Time

0 min

Serving

8 persons

Calories

248

Rating

4.00★ (16)

Cuisine

Author: Victoria Buriak
This is my grandmother's recipe. We used to pick all the vegetables from her garden and make this, a nice soup for a cold winter's night. Serve with sour cream and snipped dill if desired.

Ingredients

  • beets: 6 piece (peeled)
  • potatoes: 6 piece (diced)
  • carrots: 2 piece (diced)
  • parsley root with greens, peeled and diced, greens: 1 piece (chopped)
  • celery ribs: 2 piece (chopped)
  • white vinegar: 3 Tbsp
  • salt and ground black pepper: (to taste)
  • butter: 0.25 cup
  • all-purpose flour: 0.5 cup
  • vegetable bouillon (such as Better Than Bouillon®): 1 tsp (optional)

Metric Conversion

Stages of cooking

Omi's Borscht Photo 21
Omi's Borscht Photo 32
Omi's Borscht Photo 43
  1. Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot; season with salt and pepper. Pour enough water to cover vegetables into the pot; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 45 minutes.
    Omi's Borscht Photo 2
  2. Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
    Omi's Borscht Photo 3
  3. Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes; stir mixture into soup. Stir in grated beets and parsley root greens; bring to a simmer and cook until heated through, about 5 minutes. Season soup with vegetable bouillon, salt, and pepper.
    Omi's Borscht Photo 4

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