Welsh Family Kitchen
Borscht
first effort
Ingredients:
4 cups chicken broth
1 1/2 pounds beef short ribs
2 medium carrots, sliced
1 medium onion, diced
2 stalks celery, cut into chunks
1 bay leaf
6-8 medium beets
salt
3 oz tomato paste cube
1.5 teaspoons sugar
1/2 small head cabbage, shredded
1 Tablespoon cider vinegar
1/2 cup sour cream for garnish
Procedures:
In a Dutch oven, saute meat in olive oil with chopped veggies. Add bayleaf, sliced beets and 1.5 teaspoons salt.
Cover and simmer 2 hours. Add tomato paste, sugar and 1 teaspoon salt.
Cover again and simmer 20 minutes. Remove pan from heat and discard bay leaf. Chill.
About 20 minutes before serving remove hardened fat from surface of chilled soup,
Over medium heat, heat soup to boiling. Add cabbage; cook 15 minutes. Stir in vinegar.
Serve in large soup plates or wide bowls, each portion garnished with sour cream.
Notes:
2024-01-21: We used canned beets and this got quite thick. Next time, we’ll use fresh beets.
2020-12-14: A good batch
2018-01-08: a good first effort. I couldn't get a brisket, so we used stew meat instead. Next time we'll use beef short ribs and, possibly, canned beets.
2018-01-08: Added to our cookbook.
02/13/2024
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