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Borscht

chef.tim.lee's picture
Ingredients
  Beef stew meat 1⁄2 Pound, cut into 1/2 inch cubes
  Onion 1 , thinly sliced
  Garlic 1 Clove (5 gm), pressed / finely chopped
  Water 7 Cup (112 tbs)
  Bay leaf 1
  Dried thyme 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Finely shredded cabbage 2 Cup (32 tbs)
  Carrot 1 , thinly sliced
  Turnip 1 , thinly sliced
  Tomatoes 2 Medium, peeled and chopped
  Salt 1 Tablespoon
  Beets 2 Large, cooked, peeled, cut in julienne strips
  Dairy sour cream 8 Ounce (1 Carton)
Directions

Combine meat, onion, garlic, water, bay leaf, thyme and pepper in 3-quart casserole.
Cover.
MICROWAVE 10 MINUTES on HIGH.
Reduce setting.
MICROWAVE 30 MINUTES on '6".
Stir in cabbage, carrot, turnip, tomatoes and salt.
Cover.
MICROWAVE 10 MINUTES on '6'.
Add beets.
Cover.
MICROWAVE 5 MINUTES on '6', or until beets are heated through and vegetables tender-crisp.
Let stand 5 minutes, covered.
Remove bay leaf before serving.
Top each serving with sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Party, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
4

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