Mrs Kostyra S Borscht Recipe

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Recipe Summary

Yield: Makes about 8 cups

borscht

Ingredients

Ingredient Checklist

4 medium beets, scrubbed well

Coarse salt and freshly ground pepper

4 dried mushrooms (morels and porcini; about 1/2 ounce)

1/2 cup hot water

Homemade Vegetable Stock

1/3 cup coarsely chopped celery leaves

2 tablespoons coarsely chopped fresh flat-leaf parsley

1 garlic clove, finely chopped

1 teaspoon sugar

Freshly squeezed lemon juice or citric acid, to taste

1/2 cup sour cream

1 tablespoon all-purpose flour

1/4 cup coarsely chopped dill

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes about 8 cups

borscht

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes about 8 cups

Recipe Summary

Yield: Makes about 8 cups

Makes about 8 cups

borscht

Ingredients

4 medium beets, scrubbed well
Coarse salt and freshly ground pepper
4 dried mushrooms (morels and porcini; about 1/2 ounce)
1/2 cup hot water
Homemade Vegetable Stock
1/3 cup coarsely chopped celery leaves
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
1 teaspoon sugar
Freshly squeezed lemon juice or citric acid, to taste
1/2 cup sour cream
1 tablespoon all-purpose flour
1/4 cup coarsely chopped dill

Directions

Preheat oven to 400 degrees. Place beets on a piece of parchment paper – lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.

Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.

In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.

Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.

Reviews (5)

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76 Ratings

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Reviews (5)

Add Rating & Review

76 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

76 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

76 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

76 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
27
4 star values:
16
3 star values:
18
2 star values:
12
1 star values:
3

Martha Stewart Member

Rating: 5 stars

04/20/2018

                This is nothing like the borscht my grandmother used to make, but it was incredibly delicious ! Which is good, because I made about 15 cups, so I'll be eating it for the rest of the week.
                I made a couple of alterations to the recipe.
                I used 5 large beets, because they needed using. They took exactly 2 hours to be fork tender. I used 2 cloves of garlic, 5 shiitake mushrooms, a lot of parsley, 2 litres of stock (half chicken, half vegetable), 300 grams of sour cream, 3 tablespoons of flour, and 2 x 400 gram tins of cannellini beans.
                Served it with a hearty dark rye bread.

Martha Stewart Member

Rating: 5 stars

08/22/2013

                My family adores this borscht. It is a good, easy vegetarian version.

Martha Stewart Member

Rating: Unrated

01/16/2011

                Thanks for sharing your Mother.

Martha Stewart Member

Rating: Unrated

01/14/2011

                I have been making borscht for years and this is the best recipe I have made, love it!!

Martha Stewart Member

Rating: Unrated

12/22/2007

                soup,

Martha Stewart Member

Rating: 5 stars

04/20/2018

                This is nothing like the borscht my grandmother used to make, but it was incredibly delicious ! Which is good, because I made about 15 cups, so I'll be eating it for the rest of the week.
                I made a couple of alterations to the recipe.
                I used 5 large beets, because they needed using. They took exactly 2 hours to be fork tender. I used 2 cloves of garlic, 5 shiitake mushrooms, a lot of parsley, 2 litres of stock (half chicken, half vegetable), 300 grams of sour cream, 3 tablespoons of flour, and 2 x 400 gram tins of cannellini beans.
                Served it with a hearty dark rye bread.

Rating: 5 stars

08/22/2013

                My family adores this borscht. It is a good, easy vegetarian version.

Rating: Unrated

01/16/2011

                Thanks for sharing your Mother.

Rating: Unrated

01/14/2011

                I have been making borscht for years and this is the best recipe I have made, love it!!

Rating: Unrated

12/22/2007

                soup,

All Reviews for Mrs. Kostyra’s Borscht

of Reviews

Reviews:

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All Reviews for Mrs. Kostyra’s Borscht

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

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Recipe Summary#

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Recipe Summary

Ingredients