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Russian Borscht

Chef.at.Home's picture
Ingredients
  Carrots 2 , pared and sliced
  Shredded beets 1 1⁄2 Cup (24 tbs) (Raw)
  Turnip 1 , pared and diced
  Onion 1 Medium, sliced
  Water 1 Cup (16 tbs)
  Cider vinegar 2 Tablespoon
  Salt 2 Teaspoon
  Sugar 1 Teaspoon
  Basic beef stock 6 Cup (96 tbs)
  Diced cooked beef 2 Cup (32 tbs)
  Cabbage 1⁄2 Small, shredded
  Dairy sour cream 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
Directions

1. Combine carrots, 1 cup of the beets, turnip, onion, water, vinegar, salt and sugar in a kettle.
2. Bring to boiling; reduce heat, cover; simmer 20 minutes. Add Basic Beet Stock, beef and cabbage. Simmer 10 to 15 minutes, or until all vegetables are tender.
3. Stir in remaining 1/2 cup beets. Ladle into soup bowls. Top with dollops of sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Healthy

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