Spinach Borscht Recipes

SPINACH BORSCHT

Steps:

• In a large cooking pot, add tomatoes including liquid, carrots, beets and green peppers.
• Cut 3 potatoes into quarters and add to cooking pot.
• Cover and bring to boil, reduce heat and simmer for 5 minutes.
• Add chicken broth, 12 cups of water, chicken soup base and salt and bring to boil.
• Reduce heat, cover and cook until potatoes are tender, about 15 minutes.
• Remove potatoes and green peppers into a bowl and mash.
• Add 1/4 cup of butter and whipping cream and mix well; set aside.
• In the meantime, in a frying pan, melt the remaining 1/4 cup of butter, then add onions, garlic, cauliflower, broccoli florets, celery and sauté for 4 minutes.
• Cube the remaining potato into 1/2 inch cubes and add to cooking pot; cover and bring to boil and cook for 5 minutes.
• Add 1/2 of the potato mixture, 1/2 of the sautéed onion/cauliflower/broccoli mixture, chopped spinach, red pepper, dill weed and black pepper; cover and bring to boil.
• Add the remaining potato mixture, sautéed onion/cauliflower/broccoli mixturre and frozen small peas; stir well and bring to boil, about 3 minutes.
• Just at the boiling point, remove cooking pot from heat.
• Adjust seasonings to taste.
• Let Borscht sit for about 15 minutes before serving.
• Serve hot.
• Refrigerate any unused portions of Borscht.

SPINACH BORSCHT

Steps:

• Add the spinach to the water, bring to a boil and simmer for 10 minutes. Add the lemon juice, sugar and salt. Pour 1 cup of soup into the egg substitute and return the combination to the soup. Chill. Serve cold with a tablespoon of diced cucumber and plain yoghurt in each bowl.