HUNGARIAN BORSCHT

Hungarian Borscht image

This Borscht is not really Hungarian, but tastes like it should be. It has a very unique taste and is exceptionally delicious. I created this recipe 16 years ago and it is part of my cookbook that I published. Most everyone could not believe how well the Kraft Catalina dressing enhances the soup flavor.

Provided by William Uncle Bill

Categories Cauliflower

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 18

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Ingredients

10 fluid ounces kraft low calorie catalina salad dressing, no substitutes
2 large red beets, peeled and cubed 3/8 inch square
2 large carrots, peeled and diced small
1 large onion, finely chopped
1 small rutabaga, diced small
5 cups beef consomme
8 cups water
19 fluid ounces canned plum tomatoes, including liquid
3 large potatoes, peeled and cubed 1/2 inch square
3/4 teaspoon caraway seed
1 1/2 cups thinly shredded red cabbage
1 1/2 cups thinly shredded green cabbage or 1 1/2 cups white cabbage
3 large celery ribs, include leaves,chopped small
3 cups cauliflower florets
1 teaspoon fresh ground black pepper
2 tablespoons soy sauce
5 teaspoons dried dill weed (or more if desired)
1 cup sour cream or 1 cup yogurt

Steps:

In a large frying pan, add Kraft Catalina dressing, beets, carrots, onion, rutabaga and cook on medium-high heat until vegetables are tender, about 15 minutes.
In a large cooking pot, add beef consomme', water, cooked vegetables, tomatoes including liquid (crush tomatoes before adding to pot), potatoes, caraway seeds, red and green shredded cabbage, celery, cauliflower florets, black pepper and bring to boil.
Reduce heat and simmer until all vegetables are tender, about 10 minutes.
Add soy sauce and dill weed and simmer for another 3 minutes.
Adjust seasonings to taste.
Serve hot with dollops of sour cream or plain yogurt if desired.

*** Explore more Hungarian Borscht Recipes »

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