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Borscht |
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| Ingredients: |
6-8 medium beets
4 cups chicken broth
1 1/2 pounds beef short ribs
3 medium carrots, sliced
2 medium onions, diced
3 stalks celery, cut into chunks
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1 bay leaf
salt
3 oz tomato paste cube
1.5 teaspoons sugar
1 Tablespoon cider vinegar
1/2 cup sour cream for garnish
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| Procedures: |
In a Dutch oven, saute meat in olive oil with chopped veggies.
Add bayleaf, sliced beets and 1.5 teaspoons salt.
Cover and simmer 2 hours.
Add tomato paste, sugar and 1 teaspoon salt.
Cover again and simmer 20 minutes.
Remove pan from heat and discard bay leaf.
Chill.
About 20 minutes before serving remove hardened fat from surface of chilled soup,
Over medium heat, heat soup to boiling.
Add cabbage; cook 15 minutes.
Stir in vinegar.
Serve in large soup plates or wide bowls, each portion garnished with sour cream.
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| Notes: |
2024-11-24: Using beets from the farmers’ market and leftover pot roast, 4 quarts went to the freezer.
2024-03-25: Dice all veggies before cooking; omit cabbage
2024-01-21: We used canned beets and this got quite thick. Next time, we’ll use fresh beets.
2020-12-14: A good batch
2018-01-08: Added to our cookbook.
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12/05/2024
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