You are here

Beet Borscht

admin's picture
  Beets 6
  Beef brisket 2 Pound, cut into bite sized chunks
  Onions 2 , sliced
  Celery stalks 2 , cut into bite sized chunks
  Carrots 4 , sliced
  Bay leaves 2
  Salt 1 Dash
  Canned tomato paste 6 Ounce
  Sugar 2 Teaspoon
  Cabbage 1 , shredded

1) Place 4 sliced beets, brisket, onion, celery, carrots, bay leaves, and salt in a pot and simmer over a low flame for 2 1/2 hours.
2) Shred the remaining 2 beets and add to the heated mixture. Stir in the tomato paste and sugar. Simmer, covered for 25 minutes. Remove the bay leaves and chill.
3) Skim the fat from the surface of the soup. Heat over a medium flame until boiling, add the cabbage and cook for 15 minutes until the cabbage is soft.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (20 votes)