Red Borscht (Rusyn Style) Recipe
In honor of the 15th Annual Rusyn Food Festival, here's a delicious red borscht recipe!
Red Borscht—Rusyn style
- 2 cups chopped or shredded beets
- 2 cups sauerkraut drained
- 2 cups chopped or shredded carrots
- 2 cups diced tomatoes with juice
- 1 cup chopped mushrooms
- ½ teaspoon salt
- ½ teaspoon dill
Fill a stock pot with 3 quarts of water. Start to heat then add the beets. If you are using canned beets, add the juice from the can as well.
Then add sauerkraut, mushrooms and tomatoes. Bring all to a rolling boil then turn down to simmer. Stir occasionally.
After ½ hour, add the carrots and the salt. Simmer entire mixture for ½ hour more. Five minutes before removing from heat add the dill. Fold dill into the soup.
Serve piping hot. If you wish, add a dollop of sour cream and fold into the soup. Great with buttered dark rye bread!.
