Hutterite Garden Borscht
A hearty vegetable soup built on cabbage, beets, and root vegetables from the colony garden, finished with a swirl of cream. It's a staple communal meal in Montana's Hutterite colonies.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Large soup pot
- •Box grater
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 9
- carbs
- 24
- protein
- 10
- calories
- 220
Instructions
- 1
Simmer the beef in the broth for 45 minutes until tender. Shred or dice the meat and put it back into the pot.
- 2
Add the onion, carrot, potato, and beets. Simmer for 15 minutes.
- 3
Stir in the cabbage, tomato paste, vinegar, and salt.
- 4
Keep simmering for 15-20 minutes. Cook until the vegetables are tender but not mushy.
- 5
Taste the soup. Add more vinegar or salt if you need to.
- 6
Ladle the soup into bowls. Top each bowl with sour cream and fresh dill.
Chef's tips
Grate the beets so they cook faster and spread their bright color evenly through the broth.
Storage
Refrigerate up to 4 days; flavor improves overnight.
Reheating
Reheat gently on the stove; add cream fresh to each bowl rather than reheating it in the pot.
Common mistakes to avoid
- •Boiling the sour cream, which can make it separate and curdle
- •Overcooking the cabbage until it turns mushy and loses its crunch
Serving suggestions
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