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Beet Borscht Recipe

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Beet Borscht image


This recipe for Beet Borscht, by , is from Cynthia's Cookbook, 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!



2 lb. meat with bones
4 medium sized Beets
2 medium sized Carrots shredded
1 large Onion chopped into medium - small pieces
2 large Potatoes diced
1 head of Cabbage cut like Cole Slaw
1 small can Tomato Paste

To Prepare:
Put meat into the pot and cover with water, leaving enough room for all the other ingredients.
Simmer and skim scum from top for about 1 hour.
Clean up the beets (but don't peel them), and add them to the pot.
Simmer for another 40-45 minutes.
Remove the meat and beets.
Peel the beets.
Remove the fat from the meat.
Shred the carrots and add to the pot together with the onions and potatoes.
Continue to simmer until the vegetables are done, but not too soft (10-15 minutes).
Add cabbage and continue simmering until the cabbage is done, but not too soft.
Season with salt & pepper and then put in the can of tomato paste.
Stir and let it all simmer for about 10 more minutes.
Return the meat and shredded beets to the pot and stir it all up.
Turn off the heat.

Number Of Servings:
Number Of Servings:
2 Gallons of Soup




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