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Borscht Recipe

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This recipe for Borscht, by , is from Hanover Academy's Cookbook Project, 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:  
Sally McGuigan (Ashling McGuigan, 2nd grade)

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. cubed beef (a cheap cut)
4 c. beets, chopped into bite sized chunks
2-3 c. onions, roughly chopped
2 c. carrots (or more), chopped
2 T. (heaping) garlic
8 c. rich beef broth
3 c. red wine
1-2 c. chopped cabbage
3 T. Thyme
3 tsp. balsamic vinegar (or cider vinegar)

Directions:
Directions:
Brown the meat. Remove from heat and leave juices in pan. Sauté carrots, onions and garlic in juices.

Put broth and wine into large pot. Add meat and lightly sautéed vegetables, and simmer for an hour uncovered, stirring occasionally. Then add vinegar, thyme and cabbage, and simmer uncovered another 1/2 hour or until beets and meat are tender.

Serve in bowls with a dollop of sour cream on top. Also good with sliced cucumbers on top of the sour cream. It's great served left over!

Personal Notes:
Personal Notes:
Borscht soup is a traditional Eastern European soup made with beef, cabbage, beets, and other vegetables. It's known for the beautiful ruby-red color that comes from adding beets. The main ingredients that always go into a borscht recipe are cabbage, beets, and beef.

 

 

 

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