Ingredients: |
Ingredients: 12 ounces beets (3-4 big ones)
1 pound boneless beef chuck, cubed (any kind of beef)
all-purpose flour
2 T oil
4 1/2 c beef stock or water (can use chicken stock as well)
1 28-oz can whole tomatoes, drained and chopped (I used diced)
2 c shredded green or red cabbage
1 medium onion, chopped
2 medium carrots, peeled and sliced
2 medium celery stalks, sliced
1 1/2 t tomato paste
2 T red wine vinegar
2 t fresh lemon juice
2 cloves garlic, minced
1/2 t salt, or to taste
3/4 t ground black pepper
1 1/2 t sugar
Sour cream
Snipped fresh dill
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Directions: |
Directions:Preheat oven to 400º. Scrub beets, wrap together in foil, and roast on a baking sheet until they can be easily pierced with a fork, about 1 hour. Let cool, peel, then slice and cut into thin strips (I often do this step the night before). While the beets are roasting, put beef cubes into a plastic bag with flour and shake to lightly dredge. Heat oil over medium-high heat in a soup pot. Add meat and brown on all sides. Stir in stock and tomatoes. Bring to a boil, reduce heat, and simmer, partially covered, until meat is almost tender, about 30 minutes. Stir in cabbage, onion, carrots, celery, and tomato paste. Simmer, partially covered, until the vegetables and meat are tender, about 30 minutes. Stir in beets along with vinegar, lemon juice, garlic, salt, pepper and sugar. Simmer, partially covered, for 15 minutes. Thin the soup with water if necessary. Ladle into warmed bowls. Garnish with sour cream and dill. |
This recipe for Borscht is from