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Borscht (Beet Soup)
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Description
A lot of the flavor comes from the Mott’s Clamato Juice instead of many separate ingredients and spices. If you use vegetable stock, this recipe can almost claim to be completely vegetarian, except for the small amount of dried clam broth (ingredient #10) found on the Mott’s Clamato Juice ingredients list.
Ingredients
- 4 whole Medium Sized Beets, Including Stems And Leaves
- 4 cups Chicken Or Vegetable Stock
- 2 whole Large Carrots, Peeled And Chopped
- 3 whole Medium-sized Potatoes, Peeled And Diced
- ¼ heads Green Cabbage (you Can Use Up To Double This Amount), Finely Chopped Or Shredded
- 1 whole Large Onion, Diced
- ⅓ cups Chopped Fresh Or Frozen Dill (if Using Dried, Use Less)
- 1 bottle (1.8 L. Size) Motts Clamato Juice - Extra Spicy Or The Works
- 1 can (10 Oz. Size) Tomato Soup
Preparation
Peel the beets and cut off the stems and leaves. Thoroughly wash the beet stems and leaves and chop them into 1″ pieces. Add the stems and leaves to a large soup pot. Use a food processor or a cheese grater to grate the beets and add them to the soup pot.
Add all of the other ingredients into the pot and heat the soup on medium high heat until it boils. Reduce the heat to low and simmer the borscht for 45 minutes to 1 hour.
Serve borscht with a dollop of sour cream or a swirl of whipping cream and a splash of vinegar.
To freeze: Once cooled, pour the desired amount of borscht into freezer bags and make sure they are sealed well. Lay the freezer bags on their side and freeze the bags on a flat surface. Or freeze desired amounts in freezable, lidded containers. Thaw to room temperature before heating.
To can: Ladle hot/warm borscht into sterilized canning jars, leaving 1/2″ headspace. Wipe jar rims and add lids. Process jars in a boiling water bath for 10 minutes. Remove the jars and cool on wire racks. If any of the jars do not “pop” to seal, then store those in the fridge and eat those first.
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