Borscht Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb. Lean beef cut into bite size pieces
9 cups Beef stock
4 ea Medium Carrots
1 ea Medium Onion
2 TBS Canola oil(vegetable oil can be substituted)
3 ea Medium Beets (diced)
4 Ea Medium Potato (diced)
½ ea Shredded cabbage head
6 oz Tomato puree
1 tsp Salt
½ tsp Fresh ground Pepper
1 TBS Parsley
1 ea Bay leaf
1 bunch green onion or chives (optional)
1 pt sour cream(optional)
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Directions: |
Directions:Cook meat in 8 cup boiling broth for 1.5 hrs until soft. Remove scum as it forms. Remove meat and bone from broth, cube meat and set aside. Discard fat and bone. Add cubed potatoes to beef broth and cook 10-15 minutes. Add shredded cabbage and cook additional 10-20 minutes
In large frying pan heat up oil and simmer beets carrots, onion until slightly golden brown. add tomato puree with 1 cup broth. Let boil 2 minutes. Add vegetables to meat and broth mix. cook 10-15 minutes. Remove from heat add seasonings and cover and let rest 30 minutes .
Serve in bowl with dollop of sour cream and green onion or chives. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2-2.5 hours |
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