Borscht

Name: Borscht
Yield: Makes 8 servings
Ingredients: 1 lb. boneless beef chuck; 8 cups beef stock; 1 bay leaf; 1-1/2 tsp. salt or to taste; black pepper; 2 TB. vegetable oil; 1 large onion, chopped; 4 medium beets, peeled and shredded; 2 parsnips, shredded; 2 carrots, shredded; 3 tomatoes, peeled, deseeded and chopped; 2 TB. chopped parsley; 1/2 medium green cabbage, shredded; 3 all-purpose potatoes, peeled and diced; 1/4 cup white vinegar, approx.; sour cream, optional; fresh dillweed, chopped, optional

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 8 servings

Save Recipe

Ronnie's Notes

This thick, chunky vegetable soup is like a liquid electric blanket, keeping you warm and cozy on cold winter days.

Prep time: less than 45 minutes

Region: Melting Pot

Ingredients

+ Shopping List

Scale Recipe

1 lb. boneless beef chuck
8 cups beef stock
1 bay leaf
1-1/2 tsp. salt or to taste
black pepper
2 TB. vegetable oil
1 large onion, chopped
4 medium beets, peeled and shredded
2 parsnips, shredded
2 carrots, shredded
3 tomatoes, peeled, deseeded and chopped
2 TB. chopped parsley
1/2 medium green cabbage, shredded
3 all-purpose potatoes, peeled and diced
1/4 cup white vinegar, approx.
sour cream, optional
fresh dillweed, chopped, optional

Instructions

14 steps•0 completed

Tap times to set timers

Place the meat, stock, bay leaf, salt and pepper in a soup pot.

Bring the liquid to a boil, lower the heat and simmer the ingredients for , skimming the surface as necessary.

Remove the bay leaf.

Cut the meat into small pieces and return it to the pot.

Heat the vegetable oil in a skillet over moderate heat.

Add the onion and cook, stirring occasionally, for .

Add the beets, parsnips, carrots, tomatoes and parsley and cook, stirring occasionally, for .

Put the vegetables into the soup.

Simmer, partially covered, for .

Add the cabbage and potatoes and cook another , or until the vegetables are tender.

Stir in the vinegar and cook .

Taste for seasoning and add more salt, pepper or vinegar to taste.

Serve the soup garnished with a dollop of sour cream and a sprinkling of chopped fresh dill if desired.

To make meatless Borscht, use 8 cups vegetable stock or water, eliminating the first step.

Progress0%

Loading memories...