1 large russet potato, peeled, cut into 1/2 inch cubes
2 c. thinly sliced cabbage
3/4 c. chopped fresh dill
3 Tbsp. red wine vinegar
1 c. sour cream
Salt and pepper to taste
Instructions
Place beef broth, beef, and onion in a large pot and
bring to a boil. Reduce heat, cover, and simmer
until meat is tender, about 1 hour. Add the beets
(whole), carrots, and potatoes and simmer and 30
minutes more.
Transfer meat to work surface; trim fat, sinew, and
bone and discard. Chop meat; return to pot.
Transfer beets to work surface; slip the skins from
the beets and dice. Return the chopped beets to the
pot.
Transfer about half of the vegetables and broth to a
second pot and puree using a stick blender (or puree
in blender). Add pureed broth back to the original
cooking pot.
Stir in 1/2 c. dill and the cabbage and simmer about
15 minutes (until cabbage is tender). Season to
taste with salt and pepper. Stir in vinegar just
before serving. Ladle soup into bowls. Top with
sour cream and remaining 1/4 c. fresh dill.
Originally Submitted
8/6/2011
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