"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Borscht Recipe

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This recipe for Borscht, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped medium
2 medium carrots,shredded
2 tablespoons tomato paste
2 quarts homemade beef stock, strained and skimmed of fat, (see related link)
small head cabbage,red, shredded (about 5 cups)
1 pounds beets, peeled and grated (about 5 cups)
5 - 6 tablespoons red wine vinegar
4 tablespoons sugar
1 tablespoon salt
Ground black pepper
cup fresh dill, chopped
1 cup sour cream

Directions:
Directions:
1. Heat the butter in a large stockpot or Dutch oven over medium heat. Add the onion and carrots and cook, stirring occasionally, until softened but not browned, about 5 minutes.

2. Add the tomato paste and stir in 1/2 cup of the stock to dissolve the tomato paste. Add the remaining stock, cabbage, beets, 4 tablespoons vinegar, sugar, 2 teaspoons and the salt. Bring to a boil, lower the heat, and simmer until the vegetables are soft and tender, 40 to 45 minutes. (The soup can be cooled and refrigerated in an airtight container for up to 5 days.)

3. Taste and adjust the seasonings, adding the remaining 1 to 2 tablespoons of vinegar, pepper to taste, and 1/4 cup dill.

4.Top with a generous sprinkling of dill and serve the sour cream on the side. Serve immediately.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3/4 Hour

 

 

 

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