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Russian-Style Beef Borscht Recipe

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This recipe for Russian-Style Beef Borscht, by , is from Cookbook for Saints, Sinners, and Politicians, 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:  
Michael O'Connor

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. chuck roast 2 1/2 lb beef marrow bones 4 qts water 3 tsp kosher salt 1 6oz can tomato paste 8 red beets peeled and halved or quartered .1 large onion sliced 1 14oz can dice tomatoes 3 tbsp sugar 4 chopped cloves of garlic 1 tbsp lemon juice 1 head cabbage cut into eighths 5 Yukon gold potatoes peeled 1 cup sour cream for serving 2 tbsp chopped fresh dill

Directions:
Directions:
In a stockpot combine beef, beef bones water and salt bring to a boil reduce and simmer 45 min skim the surface with a slotted spoon. Add pepper tomato paste beets onion tomatoes sugar garlic and lemon juice return to boil reduce cover simmer 2 hrs. Meantime in a bowl combine cabbage and potatoes add water to cover with a dash of salt set aside. During the last 35 min of beef, simmering add potato mixture to pot return to a boil lower heat and simmer 15 min.until potatoes are cooked. Remove the chuck from pot and discard the bones. Slice the meat into serving-size pieces and return to pot Skim fat from top Ladle into bowls top with sour cream and dill.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Borscht comes in many guises. Even the spelling. Ukraine regions thought to be the birth.Hearty served with a bold red wine

 

 

 

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