“Borscht”
Dolores Baum Style
1 Carrot, diced
1 Celery rib, diced
1 Onion – medium sized, diced
1 Bunch of beets w/leaves
7 cups Water
1 T Butter
1 T Flour
1 cup Half & Half
¼ cup Vinegar*
¼ cup Sugar* *Note: to taste, it’s a sweet/sour soup. Start with a little less and keep adding to your liking.
Salt & pepper to taste
¼ cup Raisins (optional, but a nice addition)
Cut beets from stems about an inch from the top of the beet, wash, put in a pot, cover with water and cook until tender. Pull from water, let cool, peel then grate on the course side of a box grater. Set grated beets on the side.
Add carrots, celery, onions and butter to a large soup pot and sauté until tender. Add two cups of water, reduce heat to about medium.
Wash the greens (leaves) and stems from the beets to remove any sand then dice the stems about 1/8 inch and chopped the greens thinly. Add to the soup pot with two cups of water. Add raisins, if using. Cook until stems are tender. Add grated beets and rest of water. Bring to boil, lower heat to medium low. Add vinegar, sugar, salt and pepper to taste.
In small bowl mix the half & half with flour to make a slurry, stir while adding this to the soup. This will thicken the soup slightly but it shouldn’t be like gravy. You are now ready to eat. I like to add diced boiled potatoes to my soup when eating. Enjoy!
-Judy Filipski Baum
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