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Borscht Recipe

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This recipe for Borscht, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, August 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb medium beets
2 cans beef broth
1 lb beef chuck, cut in 1/2 in. cubes
1 can (1 lb.) whole tomatoes
1/4 lb cabbage thinly shredded
1 large carrot pared, julienned
1 medium onion chopped
2 T. brown sugar
1/4 cup tomato paste
1/4 cup cider vinegar
1 cup sour cream
1/4 cup fresh snipped dill

Directions:
Directions:
1. Microwave beets in small amount of water until done, about 20 minutes. Let cool. Remove skin and julienne.
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 ot cold. Garnish with sour cream and dill. Serves 6

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
I always double this recipe and freeze it. Polish tradition says you eat borscht with rye bread - not crackers. Try it!

 

 

 

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