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Borscht Recipe

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This recipe for Borscht is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive oil or vegetable oil
1-1/4 lbs. slice of bone in beef shank with a lot of meat (or 1 lb. of beef) excess fat trimmed
1 large onion, chopped (about 1-1/2 cups)
8 cups beef broth, divided
4 large beets - peeled and chopped
4 carrots – peeled and chopped
1 large Russet Potato, peeled, cut into ½ inch cubes
2 cups thinly sliced cabbage
¾ cup chopped fresh dill
1 medium onion, chopped
1 (6 oz.) tomato paste
1 (8 oz.) can diced tomatoes, drained
¾ cup water
1 cup sour cream
1 tsp. sugar
3 cloves garlic
Salt and pepper to taste
Directions:
Directions:
Cook meat and shred. Fill a large pot halfway with water and bring to a boil. Add meat and cover. Return to boil. Add the beats, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender (about 15 minutes). Add the cabbage, and the can of diced tomatoes. Heat the oil in a skillet over medium heat. Add the onion and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season to desired taste. Ladle into bowls and garnish with sour cream.

 

 

 

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