Most people equate borscht with beets, but it does not always have beets in it; there is green borscht, white borscht, and orange borscht as well. Borscht can have chunks in it or be a pureed soup; it can be vegetarian or full of beef or lamb or even chicken; it can be eaten hot or cold.
This recipe that I'm going to share here with you is my Great-Grandmother's recipe for white borscht that my dad shared with me.
Richter Borscht
Chop into cubes & sauté in a pot:
- with 1 Tbsp butter (optional: replace butter with 3 rashers of bacon, minced finely)
- 2 potatoes
- 2 carrots
- 2 stalks of celery
Add:
- 2 quarts chicken stock
- 1/2 cup precooked or leftover rice
- 3 green onions minced
- handful of beet leaves cut into strips (or other greens, I like spinach)
- 1 Tbsp minced fresh parsley
Then add:
- 1 tsp fresh minced dill
- 1/2 cup cream with one beaten egg mixed in
- 1 1/2 Tbsp white vinegar