“This is the borscht my Baba (grandma) made at the Old Yale Hotel in Grand Forks, British Columbia for many years. Although many have copied the recipe, none tastes quite the same. It is time consuming to make this soup, so large quantities were made to share with friends and family.” – Garry Hoolaeff
2 quarts canned tomatoes
2 cups tomato juice
2 cups chopped onion
1/4 lb (1/2 cup) butter, divided use (do not use margarine)
18 cups cabbage, shredded, divided use
7 quarts water
10 medium potatoes, peeled and halved
1 medium beet, quartered
1 pint heavy (whipping) cream, divided use
1 3/4 cups carrots, chopped
1 3/4 cups celery, chopped
8 cloves garlic
1 green bell pepper, chopped
1 1/2 cups diced potatoes
1 cup chopped fresh dill (or 1/4 cup dry dill)
1 cup chopped green onion
3 tablespoons salt (or to taste)
Cook tomatoes and juice in pot for 1 hour.
Sauté onion lightly in 1/4 cup butter then add 3 cups cabbage and sauté; set aside.
Add 7 quarts water to tomatoes and bring to boil. Add halved potatoes and beet. Cook until done. Remove beet and discard. Remove potatoes and mash with remaining 1/4 cup butter. Add 1/2pint whipping cream; set aside.
Add remaining cream to water and tomatoes in the pot. Add carrots, celery, garlic and green pepper to tomato mixture. Cook till done.
Add mashed potatoes and diced potatoes. Bring to hard boil. Add the remaining shredded cabbage and bring to a hard boil. Add dill and green onions and bring to hard boil. Add sautéed onion and cabbage mixture and bring to hard boil. Add salt to taste. Take off burner and let stand uncovered till half cooled.
Makes 18-20 servings
Source: Canada’s Heritage through Food and Wine by Shelley Kitching and Diane Finlayson
The Markets of Grand Forks