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Russian Beef Borscht Recipe
Serves 12
Ingredients: 1 lb lean beef in 1/2 inch cubes
2 cans beef broth
Water (add enough water to beef broth to make 12 cups liquid)
6 oz tomato paste
1 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1 tbsp vegetable oil
3 large garlic cloves, minced
2 large onions sliced (2 cups)
4 cup coarsely shredded beets
4 cup coarsely shredded cabbage
2 cup coarsley shredded carrots
1 1/2 cup thinly sliced celery
1/4 cup minced fresh parsley or
2 tbsp dried parsley flakes
1 1/2 tsp dried dillweed
1 tsp dill seed
1 tsp celery seed
2 bay leaves
1 1/2 tsp sugar
Instructions: 1. Brown beef quickly and transfer to a very large soup kettle.
2. Add broth and water, tomato paste, salt, white and black pepper.
3. Bring to boil, reduce heat, cover and simmer for 1 1/2 hours.
4. In skillet, heat oil, add garlic and onions and saute for 5 minutes.
5. When meat is done, add to soup kettle with remaining ingredients.
6. Bring back to boil, reduce heat, simmer uncovered for 45 minutes or until vegetables are tender.
7. Discard bay leaves before serving.
8. Offer plain yogurt as a topping, unless this is to be a kosher meal, and serve with pumpernickel or rye bread or rolls. The flavor of this soup improves with reheating. This is a large recipe and leftovers can be frozen.
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