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Ukrainian Borsch

chef.tim.lee's picture
Ingredients
  Beef chuck 1 Pound (In One Piece)
  Beef bouillon 8 Cup (128 tbs)
  Bay leaf 1
  Butter 2 Tablespoon
  Onion 1 , chopped
  Carrots 2 , sliced
  Raw beets 3 Medium, shredded
  Cabbage 1⁄2 Medium, shredded
  Minced parsley 1 Tablespoon
  Tomato sauce 8 Ounce (1 Can)
  Vinegar 1 Tablespoon
  Potatoes 2 Medium, cubed
  Dairy sour cream 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Place beef and cold beef bouillon in deep kettle.
Add salt and pepper to taste and bay leaf.
Bring to a boil, and skim.
Simmer, covered, for about 30 minutes.
In another pan melt butter and saute in it onion, carrots, beets, cabbage, and parsley for 3 minutes.
Add tomato sauce and vinegar and simmer over low heat for 10 minutes.
Add to soup with potatoes.
Simmer, covered, for about 1 hour, or until meat is tender.
Skim when needed.
Correct seasonings.
Remove beef to platter, slice, and serve separately.
Serve with sour cream.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
6

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