Free Online Recipes
|

Sign Up login
 
 

Borscht Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Borscht

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
8 c. beef broth
1 pound slice of meaty bone-in beef
1 large onion, peeled, quartered
8 smallish beets, scrubbed and trimmed
4 carrots, peeled, sliced
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





0 Out of 5 from 0 reviews

You can add this Borscht recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.