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Borscht Recipe


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Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

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

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.

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