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Borsch

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Ingredients
  Raw beets 1⁄2 Pound
  Carrots 2 Large
  Onions 2
  Water 3 Cup (48 tbs)
  Beef bouillon 2 Cup (32 tbs) (Cube / Canned Bouillon)
  Shredded raw cabbage 1 Cup (16 tbs)
  Garlic buds 2
  Salt To Taste
  Pepper To Taste
  Bay leaf 1
  Lemon juice 2 Tablespoon
  Sour cream 3 Tablespoon
Directions

1. Scrub the beets and carrots thoroughly with a stiff vegetable brush. Cut off beet tops, leaving on 2 inches of stem. Scrape carrots. Peel and chop onions.
2. Put vegetables and water in a 2-quart kettle. Cover and simmer 20 minutes.
3. Remove beets, slip off their skins. Return them to the pot. Add beef bouillon, cabbage, chopped garlic and bay leaf, 1/2 teaspoon salt, 1/8 teaspoon pepper. Cover and cook 15 minutes longer.
4. Strain or force vegetables through a fine strainer and add to the liquid. Add lemon juice, and serve immediately, with a spoonful of sour cream on each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Russian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Everyday

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