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Hearty Borscht |
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| Ingredients: |
3 cups hot water
1 pound brisket cut into 1" chunks
2 medium carrots, sliced
1 medium onion, sliced
1 stalk celery, cut into chunks
1 bay leaf
3 medium beets
salt
3 oz tomato paste
1.5 teaspoons sugar
1/2 small head cabbage, shredded
1 Tablespoon cider vinegar
1/2 cup sour cream
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| Procedures: |
To 5-quart saucepot or Dutch oven, over medium-low heat, add water, beef, carrots, onion, celery, bayleaf, 2 sliced beets and 1.5 teaspoons salt.
Cover and simmer 2 hours.
Shred remaining beet and, with tomato paste, sugar and 1 teaspoon salt, stir into soup.
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: |
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2018-01-08: a good first effort.
I couldn't get a brisket, so we used stew meat instead.
Next time we'll use beef short ribs.
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01/16/2018
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