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Beef Borscht Recipe

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This recipe for Beef Borscht, by , is from The Pollitzer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
margaret Pollitzer
Added: Thursday, November 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
2 lbs beef cuck roast, cut into 2" chunks, fat removed
3 cups chopped green cabbage
2 celery stalks, diced
1 large carrot, diced
1 large onion. diced
28 oz beef broth
1 can diced, peeled tomatoes
1 large bay leaf
(1 tsp caraway seed)

2 large red-skinned potatoes, cut in 1/2 inch dice

1 can diced beets, with juices
1 1/2 T balsamic vinegar

sour cream
chopped fresh dill

Directions:
Directions:
Drizzle olive oil in large heavy pot over high heat. Working in batches, add beef and brown on all sides. Transfer to plate. Lower heat and add cabbage, onions, carrots and celery; saute until tender, about 15 min. Return meat and any juices to pot. Add broth and tomatoes. Bring to a boil. Reduce heat, cover and simmer for 1 hour.

Add potatoes to soup, cover, and simmer until tender, about 30 min. Cool slightly. Remove meat and shred, or cut into small dice. Return to soup, Cover and refrigerate overnight.

Skim fat from surface of soup. Bring to a boil. Add beets, vinegar. season with salt and pepper, to taste.

Ladle soup into large boels, top with dollop of sour cream and sprinkle with dill.

Number Of Servings:
Number Of Servings:
4 to 6, depending on appetites. Can be doubled.
Preparation Time:
Preparation Time:
30 min. preparation time. 1 1/2 hours cooking.
Personal Notes:
Personal Notes:
This brings back memories of Ginny's and my trip along the Danube

 

 

 

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