This borscht sounds intriguing, eh? Actually, it’s a great combination of vegetables, tangy broth and smooth silky cheese. You will definitely love it!

Cut the beets, carrot and onion into small cubes. Shred fresh green cabbage into thin strips. Place all the vegetables into a deep pot, add tomato puree and butter. Place the pot on medium heat, add 4 tablespoons of water and sauté the vegetables for 10 minutes, stirring occasionally.

Next, pour 6 cups of boiling water over the vegetables and add Velveeta cheese in chunks. Mix well and watch the cheese start to melt. Then add ground black pepper, salt and bring everything to a boil. Cook for 5 minutes, stirring occasionally.

Serve with sour cream and sprinkle with chopped green onion.

You will need:

For borscht:

  • Water – 6 cups
  • Beetroot – 18 oz
  • Fresh green cabbage – 8 oz
  • 1 carrot
  • 1 yellow onion
  • Tomato puree – 2 tbsp
  • Butter – 2 tbsp
  • Velveeta cheese – 5 oz
  • Ground black pepper – 1 pinch
  • Salt – to taste

To serve:

  • Sour cream
  • Chopped green onion


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