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Borscht

Canadian.kitchen's picture
Ingredients
  Beef bones/Spareribs 3 Pound
  Water 3 Quart
  Bay leaves 2
  Peppercorns 12
  Beef chuck 2 Pound, diced
  Salt 4 Teaspoon
  Canned tomatoes 28 Ounce (1 can)
  New beets/3 cups grated old beets 12 , cut into strips
  Chopped cabbage 2 Cup (32 tbs)
  Chopped onion 3
  Garlic 4 Clove (20 gm), crushed
  Sugar 3 Teaspoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Sour cream 4 Tablespoon (adjust quantity as needed)
Directions

Bring bones and water to a boil; skim off scum.
Add bay leaves and peppercorns, cover and simmer 3 hours.
Strain broth, add diced beef and salt, then cover and simmer 1 hour.
Chill quickly and place in refrigerator overnight.
Scrape off fat, add next five ingredients and simmer slowly 1 1/2 to 2 hours.
Add sugar and lemon juice to taste.
Sprinkle with chopped parsley and serve with sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Preparation Time: 
2 Minutes

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