Montreal Russian Borscht
This Russian borscht from Montreal is a big-batch beet soup that was a prize winner in the city's Russian community. It starts with seven litres of water, a generous load of beets, carrots and cabbage, and tomato to give it body, with sugar and salt adjusted to taste. The real secret is patience: like wine, it improves with age, and the contributor says two days in the refrigerator makes a remarkable difference.
Instructions
Pour the water into a very large stock pot. Peel and julienne the beets and carrots, slice the onion thinly, and shred the cabbage before you start, so everything is ready when needed.
Add the stewed tomatoes, tomato paste, sugar, salt, onion, garlic and beets to the pot. Bring to a boil and cook for 20 minutes.
Stir in the carrots, the cabbage and the potato if you are using it. Return the pot to a boil.
Cook for 1.5 hours. Taste and adjust the salt and sugar to your liking.
Cool the soup and refrigerate it for at least two days before serving. The flavor deepens as it sits, and the contributor considers the wait essential.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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