Cookbook:Montreal Russian Borscht
Cookbook | Ingredients | Recipes | Cuisine of Russia | Soups
Montreal Russian borscht was a prize winner in Montreal, Canada's Russian community
IngredientsEdit
- 7 litres water
- 1 can stewed tomatoes, or an equivalent amount of fresh tomatoes
- 1 small can tomato paste
- sugar and salt, to taste
- 1 large onion, thinly sliced
- 1 or 2 cloves garlic
- 5 or 6 medium beets, peeled and julienned
- 3 medium carrots, peeled and julienned
- 1 potato, julienned (optional)
- ½ large white cabbage, shredded
ProcedureEdit
Notes, tips, and variationsEdit
- It's very important to remember that this particular recipe is somewhat like wine. The older it gets, the better it gets. It is recommended to let sit in refrigerator for at least two days, before serving. The difference is truly remarkable.