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Beef Borsch With Sour Cream

rhiannonn's picture
Ingredients
  Beef shin 4 Pound
  Marrowbone 1 Large
  Salt To Taste
  Tomatoes 1 Pound (Undrained)
  Onion 1 Medium, quartered (Peeled)
  Celery stalk 1 , cut up
  Parsley sprigs 3
  Black peppercorns 6
  Bay leaf 1
  Beets 2 Cup (32 tbs), shredded (4 Medium)
  Cabbage 1 Pound, coarsely shredded
  Carrots 1 1⁄2 Cup (24 tbs), thickly sliced
  Onion 1 Cup (16 tbs), chopped
  Dill 2 Tablespoon, snipped
  Cider vinegar 1⁄4 Cup (4 tbs)
  Dairy sour cream 2 Tablespoon
Directions

GETTING READY
1) Arrange all the ingredients a day before serving.
2) Quarter the onions.

MAKING
2) To make the beef borsch: In a deep, 8-quart kettle, place beef, marrow bone, 1 tablespoon salt, and 2 quarts water.
3) Cover the kettle, and bring to boiling; skim surface.
4) Make the heat low, and simmer, covered, 1 hour.
5) Add tomatoes, onion, celery, parsley, black peppercorns, and bay leaf.
6) Cover the kettle and simmer for 2 hours longer.
7) Remove from heat.
8) With a slotted spoon, lift out out beef, and set aside.
9) Remove marrowbone, and discard.
10) Through a strainer, strain soup; skim off fat. (You should have about 9 cups liquid.)
11) To the kettle, return soup and beef.
12) Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoon salt; bring to boiling.
13) Reduce heat, and simmer, covered, 30 minutes, or until beef and vegetables are tender.
14) Remove from heat.
15) Refrigerate overnight.
16) Next day, remove beef from soup; cut into cubes; return beef to soup.
17) Heat gently to boiling.

SERVING
18) In tureen, transfer the soup.
19) Top with spoonfuls of sour cream and garnish with snipped dill, if liked.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
65 Minutes
Ready In: 
80 Minutes
Servings: 
10

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