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Russian Borscht

Western.Chefs's picture
Ingredients
  Lean beef 1 Pound, cubed
  Water 1 1⁄2 Quart
  Salt 1 Tablespoon
  Shredded beet 1 1⁄2 Cup (24 tbs) (Raw Beets)
  Shredded carrots 3⁄4 Cup (12 tbs)
  Shredded white turnips/Shredded rutabagas 3⁄4 Cup (12 tbs)
  Onion 1 Medium, chopped
  Tomato puree 2 Tablespoon
  Vinegar 2 Tablespoon
  Sugar 1 Teaspoon
  Butter 2 Tablespoon
  Cabbage head 1⁄2 Small, shredded
  Freshly ground black pepper To Taste
  Bay leaves 2
  Sour cream 1 Cup (16 tbs)
Directions

1. Simmer the beef, covered, in salted water until tender, or about one and one-half hours.
2. Meanwhile, in a large saucepan simmer the beets, carrots, turnips, onion, tomato puree, vinegar, sugar and butter, covered, fifteen minutes. Stir frequently. Add the cabbage and cook ten minutes longer.
3. Add the vegetable mixture, pepper and bay leaves to the meat and broth. Adjust seasonings and cook until the vegetables are tender. Add more vinegar, if desired.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Beef

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