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Beef Borscht Recipe
Serves 6
Ingredients: 1 lb beef chuck, lean
2 tbsp cooking oil
3 cups water
2 bay leaves
3 cups cabbage, coarsely chopped
2 cups potatoes, cubed
1/2 cup chopped onions
1/4 cup chopped green bell pepper
1 tbsp parsley, chopped
1 tbsp instant beef bouillon granules
1/2 tsp dried dill weed
16 oz canned tomatoes, cut up
1/4 cup light cream or sour cream
Instructions: 1. Cut meat into 3/4-inch pieces.
2. In a large kettle, brown the meat, half at a time, in hot cooking oil.
3. Return all meat to the kettle.
4. Add water and bay leaves.
5. Bring to a boiling; reduce heat.
6. Cover and simmer for 60 minutes or until the meat is nearly tender.
7. Stir in cabbage, potatoes, onions, green pepper, parsley, bouillon granules, and dillweed.
8. Bring to boiling; reduce heat.
9. Cover and simmer for 30 minutes or until meat and potatoes are tender.
10. Stir in the tomatoes; heat through.
11. Remove from heat.
12. Season to taste with salt and pepper.
13. Remove bay leaves.
14. Stir in light cream or some sour cream, to taste.
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