Montreal Russian Borscht

Name: Montreal Russian Borscht
Ingredients: 7 litres water; 1 can stewed tomatoes, or an equivalent amount of fresh tomatoes; 1 small can tomato paste; Sugar to taste; Salt, to taste; 1 large onion, thinly sliced; 1–2 cloves garlic; 5–6 medium beets, peeled and julienned; 3 medium carrots, peeled and julienned; 1 potato, julienned (optional); ½ large white cabbage, shredded

Montreal Russian borscht was a prize winner in Montreal, Canada's Russian community

Ingredients

7 litres water
1 can stewed tomatoes, or an equivalent amount of fresh tomatoes
1 small can tomato paste
Sugar to taste
Salt, to taste
1 large onion, thinly sliced
1–2 cloves garlic
5–6 medium beets, peeled and julienned
3 medium carrots, peeled and julienned
1 potato, julienned (optional)
½ large white cabbage, shredded

Steps

Fill large stock pot with water. Add can stewed tomatoes, tomato paste, sugar, salt, onion, garlic, and beets, and boil for 20 minutes.
Add carrots, cabbage, and potato.
Return to a boil and cook for 1.5 hours

More recipes with tomatoes, tomato paste, onion, garlic, beets, carrots or cabbage

Adapted from “Montreal Russian Borscht” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.