Easier Red Borsch Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Large Stock Pot
Water
Beef or Chicken cut into small pieces
1/2 head shredded cabbage
Mushrooms if desired
3 medium finely chopped onions
2 large grated carrots
3 large grated red beets (baseball size)
3 cups tomato juice
A whole head of garlic, finely chopped
3 to 4 large potatoes, peeled and cut into chunks.
Fresh dill
Fresh Parsley (Cilantro)
Sour Cream
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Directions: |
Directions:Fry the meat chunks in the stock pot in a small amount of oil.
Fill the stock pot with the cooked meat half full of water.
Add all other ingredients except potatoes, dill, parsley and sour cream.
If it doesn't look like enough water add a little more to cover everything by about 2 inches.
I add bouillon too, which ever kind of meat I used.
Cover stock pot and let stew 1 1/2 to 2 hours.
Uncover and add cut up potato chunks.
Cover again and stew 20 to 25 minutes until potatoes are cooked through.
Uncover and add chopped fresh dill and fresh parsley.
Serve in a large bowl with a dollop of sour cream on top. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:3 1/2 hours |
Personal
Notes: |
Personal
Notes: This is more like the Eastern Ukrainian Borsch.
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