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Winter Borscht

October 7, 2011
Simply in Season Expanded Edition (World Community Cookbook)

A World Community Cookbook

from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert


  • 1 c. onion, chopped
  • 8 c. water
  • 2 c. potatoes, chopped
  • 1/2 head cabbage, shredded
  • 1 c. beets with greens, chopped
  • 1/2 c. carrots, diced
  • 1/2 c. pearl barley
  • 2 bay leaves
  • 1/4 c. fresh dill, chopped (or 2 TB dried)
  • salt and pepper to taste
  • 1/2 c. fresh chives, chopped (optional)
  • 1/2 c. fresh parsley, chopped


  1. Brown onion in oil in a large soup pot over medium heat, 10 minutes
  2. Add all other ingredients except for parsley, dill, and beet greens.  Bring to a boil, cover and simmer for 30 minutes.
  3. Add parsley, dill, and beet greens.  Simmer until barley is cooked, another 10 minutes.

Serves 6-8

One Comment leave one →
  1. socialnorms permalink
    October 7, 2011 9:33 pm

    Might have to make this soon! As soon as the weather remembers it’s October. Borscht is especially good with sour cream!

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