Beef Borscht Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T olive oil
2 lbs beef cuck roast, cut into 2" chunks, fat removed
3 cups chopped green cabbage
2 celery stalks, diced
1 large carrot, diced
1 large onion. diced
28 oz beef broth
1 can diced, peeled tomatoes
1 large bay leaf
(1 tsp caraway seed)
2 large red-skinned potatoes, cut in 1/2 inch dice
1 can diced beets, with juices
1 1/2 T balsamic vinegar
sour cream
chopped fresh dill
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Directions: |
Directions:Drizzle olive oil in large heavy pot over high heat. Working in batches, add beef and brown on all sides. Transfer to plate. Lower heat and add cabbage, onions, carrots and celery; saute until tender, about 15 min. Return meat and any juices to pot. Add broth and tomatoes. Bring to a boil. Reduce heat, cover and simmer for 1 hour.
Add potatoes to soup, cover, and simmer until tender, about 30 min. Cool slightly. Remove meat and shred, or cut into small dice. Return to soup, Cover and refrigerate overnight.
Skim fat from surface of soup. Bring to a boil. Add beets, vinegar. season with salt and pepper, to taste.
Ladle soup into large boels, top with dollop of sour cream and sprinkle with dill. |
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Number Of
Servings: |
Number Of
Servings:4 to 6, depending on appetites. Can be doubled. |
Preparation
Time: |
Preparation
Time:30 min. preparation time. 1 1/2 hours cooking. |
Personal
Notes: |
Personal
Notes: This brings back memories of Ginny's and my trip along the Danube
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