Russian · Canadian
Montreal Russian Borscht
A community recipe for Montreal Russian Borscht, adapted from the collaboratively edited Wikibooks Cookbook.
Easy difficulty
Creative Commons source
Gather
Ingredients
- 7 litres Water
- 1 can Stewed Tomatoes or an equivalent amount of fresh tomatoes
- 1 small can Tomato Paste
- As needed Sugar to taste
- As needed Salt to taste
- 1 Onion thinly sliced
- 1–2 cloves Garlic
- 5–6 Beet peeled and julienned
- 3 Carrot peeled and julienned
- 1 Potato julienned (optional)
- ½ White Cabbage shredded
Make it
Method
- 1
Fill large stock pot with water. Add can stewed tomatoes, tomato paste, sugar, salt, onion, garlic, and beets, and boil for 20 minutes.
- 2
Add carrots, cabbage, and potato.
- 3
Return to a boil and cook for 1.5 hours
Source & rights
Where this recipe comes from
Adapted from “Montreal Russian Borscht” by Wikibooks contributors, revision 4630340, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.