Canada

Montreal Russian Borscht

Name: Montreal Russian Borscht
Yield: 14 servings
Cuisine: Canada cuisine
Ingredients: water 7 l; stewed tomatoes, or an equivalent amount of fresh tomatoes 1 can; small can tomato paste 1; Sugar to taste To taste; Salt, to taste To taste; large onion, thinly sliced 1; garlic 1.5 cloves; medium beets, peeled and julienned 5.5; medium carrots, peeled and julienned 3; potato, julienned (optional) 1; ½ large white cabbage, shredded 0.5

A Canada recipe for Montreal Russian Borscht, presented with clear ingredients and concise step-by-step instructions.

14 servings · Easy

Montreal has the largest Russian-speaking community outside Russia, and borscht arrived with that migration and stayed as a winter dish rather than a single-pot improvisation. Cabbage and root vegetables go in early because they need the time, beetroot joins later to hold its colour, and a spoonful of the cooking liquid is often stirred back in to keep the red even. A meat version and a strictly vegetarian one both sit at family tables.

Ingredients

water7 l
stewed tomatoes, or an equivalent amount of fresh tomatoes1 can
small can tomato paste1
Sugar to tasteTo taste
Salt, to tasteTo taste
large onion, thinly sliced1
garlic1.5 cloves
medium beets, peeled and julienned5.5
medium carrots, peeled and julienned3
potato, julienned (optional)1
½ large white cabbage, shredded0.5

Directions

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: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.