Wednesday
October 27, 2010

Ukranian Red Borscht

after buying a ton of red beets and trying the Red Pepper Beet Soup yesterday, i decided to hunt for a delicious Borscht recipe. i found this one which looks so delicious and nutritious!

INGREDIENTS
* 1/2 lb. cubed beef stew meat
* 3 medium beets, peeled and shredded
* 3 carrots, peeled and shredded
* 3 medium baking potatoes, peeled and cubed
* 1 tablespoon vegetable oil
* 1 medium onion, chopped
* 1 bay leaf
* 4 cups beef broth
* 1/2 medium head cabbage, cored and shredded
* 2 cups diced tomatoes, drained
* 3 cloves garlic, minced
* 2 tablespoons red wine vinegar, or to taste
* salt and pepper to taste
* 1/2 teaspoon dried thyme
* 1/2 teaspoon fresh (or freeze-dried) dill weed
* 1 teaspoon white sugar, or to taste

* Sour cream and fresh parsley to top

DIRECTIONS
*Season stew meat with salt and pepper and brown in a pan for 3-5 minutes. Remove from heat and add to a large stock pot.

*Fill a large pot halfway with the 4 cups of beef broth and bay leaf and bring to a boil. Add the beets and boil for about 15 minutes, covered. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the diced tomatoes. Keep boiling away at medium heat.

*Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Transfer to the pot. Add red wine vinegar and other herbs and seasonings to taste. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes.

*Ladle into serving bowls, and garnish with sour cream and fresh parsley.


recipe and photos by matzoandrice.wordpress.com

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Categories: borscht, soup

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