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Easy Russian Borsch

Meal.Mates's picture
Ingredients
  Beef brisket/Meaty, lean short ribs 1 1⁄2 Pound
  Chopped onions 1 Cup (16 tbs)
  Bay leaf 1
  Salt 1 Teaspoon
  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)
  Salt To Taste
  Black pepper To Taste
  Minced fresh parsley 1 Tablespoon
  Whipped sour cream 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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