• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Borscht

  • 8servings

Add to MenuAdd to Calendar

Source: recipes.howstuffworks.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 oz beets

  2. 1 lb boneless beef chuck, cubed all purpose flour

  3. 2 tbsp vegetable oil

  4. 4 and 1/2 cups beef stock

  5. 1 (28 oz) can of tomatoes

  6. 2 cups shredded green or red cabbage

  7. 1 medium onion, chopped

  8. 2 medium carrots, peeled and sliced

  9. 2 medium celery stocks, sliced

  10. 1 and 1/2 tsp tomato paste

  11. 2 tbsp red wine vinegar

  12. 2 tsp fresh lemon juice

  13. 2 cloves of garlic, minced

  14. 1/2 tsp salt, or to taste

  15. 3/4 tsp ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Scrub beets and wrap in aluminum foil and roast on a baking sheet until they can easily be pierced with a fork, about 1 hour. Let cool, peel, then slice and cut into thin strips.

  2. While beets are roasting dredge beef in flour. Heat oil in soup pot and brown beef on all sides.

  3. Add stock and tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the meat is almost tender, about 30 minutes .

  4. Stir in cabbage, onion, carrots, celery, and tomato paste. Simmer, partially covered, until the vegetables and meat are tender, about 30 minutes . Stir in the beets along with the remaining ingredients. Simmer, partially covered for about 15 minutes . Thin the soup with water or stock if necessary. Serve with sour cream if desired.

  5. This recipe is from The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker (1997, Scribner)

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback