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This recipe for RUSSIAN RENAISSANCE RESTAURANT BORSCHT, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Wednesday, May 31, 2006


2 1/2 pounds chuck roast
2 quarts water
2 bay leaves
6 peppercorns
salt pepper, monosodium glutamate(may leave out)
3 carrots, peeled and shredded
4 beets, pared and shredded
2 potatoes, pared and chopped
1 1/2 pounds cabbage, shredded
2 tomatoes, peeled and chopped
1 small green pepper, chopped
1 medium onion, chopped
1 tbsp salad oil
1 8 ounce can tomato paste
juice of 1/2 lemon
1 tbsp sugar
sour cream
dill weed

Place meat in large kettle; add water, bay leaves, pepper corns, salt, pepper and monosodium glutamate. Simmer, covered until tender. Meanwhile, prepare vegetables. Remove meat from broth and set aside to serve as entree with horseradish. Add carrots, beets, potatoes, cabbage, tomatoes and green pepper to broth. Cook for 45 minutes. Saute onion in oil. Add onion, tomato paste, lemon juice and sugar to broth; simmer 15 minutes longer. Adjust seasonings. Serve garnished with sour cream sprinkled with dill weed.

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