Borscht Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1½ lb. medium beets, stems and root ends trimmed
2 T. olive oil
½ tsp. salt
¼ tsp. pepper
1½ tsp. dried thyme leaves
2 cans beef broth
1 lb. beef chuck, cut in ½ in. cubes
1 can (1 lb.) whole tomatoes
¼ lb. cabbage thinly shredded
1 large carrot pared, julienne or pre-packaged matchstick carrots
1 medium onion chopped
2 T. brown sugar
¼ c. tomato paste
¼ c. cider vinegar
1 c. sour cream
¼ c. fresh snipped dill
|
|
Directions: |
Directions:1. Preheat oven to 400º. Whisk olive oil, thyme, salt, and pepper in small bowl. Place beets on a double thickness of aluminum foil. Drizzle oil mixture over beets and toss to coat. Wrap foil tightly around beets and place in a baking dish. Roast until beets are tender, about 1 hour. Let beets cool. Remove skin and julienne. Set aside.
2. Add water to beef broth to make 4 cups. Add next 8 ingredients (thru cider vinegar). Bring to a boil. Reduce heat and simmer 20 minutes. Add beets and simmer 10 minutes.
3. Serve hot or cold. Garnish with sour cream and dill. |
|
Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: This recipe almost didn't make the cut for the second edition. With the Grandmas gone, only I eat borscht now. But it is so simple, delicious, and easily converted to vegan, that I'm leaving it in. I always double this recipe and freeze it. Polish tradition says you eat borscht with rye bread - not crackers. Try it!
|
|
This recipe for Borscht is from