Easy Russian Borsch
|Beef brisket/Meaty, lean short ribs||1 1⁄2 Pound|
|Chopped onions||1 Cup (16 tbs)|
|Black peppercorns||6 , lightly crushed|
|Water||6 Cup (96 tbs)|
|Grated raw beets||3 Cup (48 tbs)|
|Grated raw carrots||1 Cup (16 tbs)|
|Diced potato||1 Cup (16 tbs)|
|Tomato puree||1 Cup (16 tbs)|
|Thinly shredded cabbage||3 Cup (48 tbs)|
|Black pepper||To Taste|
|Minced fresh parsley||1 Tablespoon|
|Whipped sour cream||1⁄2 Cup (8 tbs)|
Combine beef, onions, bay leaf, salt, peppercorns and water.
Cover, bring to boil, lower heat and simmer 3 hours.
Strain, cool and chill to remove fat.
Bring stock to boil, add beets, carrots, potato and tomato puree.
Cook 10 minutes.
Add cabbage, bring back to boil and cook until tender-crisp.
Adjust seasonings with salt and pepper and serve sprinkled with parsley.
Pass a bowl of whipped sour cream.
Serving size: Complete recipe
Calories 2924 Calories from Fat 1450
% Daily Value*
Total Fat 161 g247.8%
Saturated Fat 52 g259.9%
Trans Fat 0 g
Cholesterol 462.6 mg154.2%
Sodium 3683.4 mg153.5%
Total Carbohydrates 217 g72.4%
Dietary Fiber 55.7 g222.8%
Sugars 98.5 g
Protein 164 g327.8%
Vitamin A 573.7% Vitamin C 685.6%
Calcium 63.5% Iron 161.4%
*Based on a 2000 Calorie diet