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Russian beef borscht
Artist: _
Categories: Beef, Eastern European, Russian, Soups & Stews, Vegetables
Yield: 12
Rating: 0
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Ingredients:
1 lbsLean beef in ?inch cubes
2 canBeef broth
Water *
6 ozTomato paste
1 tspSalt
1/2 tspWhite pepper
1/2 tspBlack pepper
1 tbspVegetable oil
3 largeGarlic cloves, minced
2 largeOnions sliced (2 cups)
4 cupCoarsely shredded beets
4 cupCoarsely shredded cabbage
2 cupCoarsley shredded carrots
1 1/2 cupThinly sliced celery
1/4 cupMinced fresh parsley OR
2 tbspDried parsley flakes
1 1/2 tspDried dillweed
1 tspDill seed
1 tspCelery seed
2 Bay leaves
1 1/2 tspSugar
Procedures:
1Servings: 12 fresh lemon juice** *add enough water to beef broth to make 12 cups liquid.
2**use 2 to 4 tablespoons of lemon juice or to taste.
3Brown beef quickly and transfer to a very large soup kettle.
4Add broth and water, tomato paste, salt, white and black pepper.
5Bring to boil, reduce heat, cover and simmer for 1 ?hours.
6In skillet, heat oil, add garlic and onions and saute for 5 minutes.
7When meat is done, add to soup kettle with remaining ingredients.
8Bring back to boil, reduce heat, simmer uncovered for 45 minutes or until vegetables are tender.
9Discard bay leaves before serving.
10Note: the flavor of this soup improves with reheating.
11This is a large recipe and leftovers can be frozen.
12Offer plain yogurt as a topping, unless this is to be a kosher meal, and serve with pumpernickel or rye bread or rolls
 
 
 
 

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