Andy’s Borscht
This soup is absolutely incredible! Recipe by Andy Seslar
Andy’s Borscht
This soup is absolutely incredible! Recipe by Andy Seslar
Servings
4-6
Servings
4-6
Ingredients
Instructions
  1. In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes.
  2. Drain, cool, and peel the beets. Dice the beets and set aside.
  3. Heat the butter in a large pot over medium heat. Add the celery, onions, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage, cook, stirring until wilted, about 3 minutes.
  4. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes with liquid, cooked meat and broth.
  5. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together. Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt, season with pepper to taste.
  6. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill.
  7. Cook’s Note: I like to slow cook a roast in the slow cooker overnight and make my own broth for this recipe.