"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lisa's Borscht "soup" Recipe

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This recipe for Lisa's Borscht "soup", by , is from Cooks Favorite **Secret Recipes** Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Safeway Winner by Lisa

Category:
Category:

Ingredients:  
Ingredients:  
2 T. vegetable oil, 1 lb. chuck beef, or round steak (boneless), cut into 1" pieces; 1 1/2 teas. salt (sea-salt) 3 T. butter, 1 onion (chopped); 6 cloves garlic (chopped); 8 C. beef broth, 2 bay leaves, 4 beets (peeled) and cut into 1/2" dice; 4 C. slice cabbage(green); 1 C. carrot's, 4 potatoes(peeled) & cut into 2" pieces; 5 teas. lemon juice, black pepper and sour cream..

Directions:
Directions:
Heat oil in large pot and brown beef in two batches, sprinkle each with 1/2 teas. salt. With a slotted spoon, transfer beef to a bowl and set aside. In same pot, melt butter, add onion & 1/2 teas. salt. Cook, stirring, until onions are soft, about 3-min. Add half of garlic & cook until fragrant, about 2-min. Add reserved beef, beef broth, bay leaves, & 2 C. water. Bring to boil; lower heat, cover, and simmer until beef in tender, 1 hour.
Add beets and cook 10-min.; then add carrot's & potatoes & cook 10-min. Add cabbage & remaining garlic & cook until cabbage is wilted, 5-min. Stir in lemon juice and season with salt & pepper to taste. Serve with sour cream.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Cook this on cold rainy day. 2 hours total, with prep + cooking.

 

 

 

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