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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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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1678 Calories from Fat 882

% Daily Value*

Total Fat 100 g153.3%

Saturated Fat 54 g270.2%

Trans Fat 0 g

Cholesterol 374.6 mg124.9%

Sodium 6658.3 mg277.4%

Total Carbohydrates 86 g28.8%

Dietary Fiber 20.1 g80.5%

Sugars 53.3 g

Protein 114 g228.3%

Vitamin A 429.8% Vitamin C 203.1%

Calcium 64.1% Iron 72.3%

*Based on a 2000 Calorie diet

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Russian Borscht Recipe