borscht
(1 rating)
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I told one of the ladies that posted a beet salad I would post this beet soup recipe. I did not like beets as well until I had this cuisine in culinary school. We had prepared on that particular day over 30-40 recipes from our instructor's cookbook that she had published for TVI students, and of all the foods that we tasted this was the one that impressed me the most, amongst a few others. It was true love because I would have taken home the young male student that prepared it if only I had been younger...lol.
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(1 rating)
yield
2 -4
Ingredients For borscht
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2 lbbeef brisket or shank
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3-1/2 qtwater or beef stock
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4 ozbutter
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8 ozonion, sliced thin
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8 ozleek, white part and about 1/2 of green cut julienne
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8 oz ozcabbage shredded
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2-2 1/2cans of beets/6 medium beets
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4 oztomato puree
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4 ozvinegar
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2 Tbspsugar
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ttsalt and pepper
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sour cream
How To Make borscht
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1Simmer the beef in the water or stock until tender. Remove the cooked beef from the stock and cut it into small dice.
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2Measure the broth, and if necessary, add water to bring it back up to 3 qt.
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3Return the meat to the broth.
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4Heat the butter in a heavy pot. Add onion, leeks, and the cabbage. Cook slowly in the butter for about 5 minutes.
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5Drain the beets and save the juice. Grate beets on a course grater, or chop them fine. Add the mixture of onions, leeks, cabbage, beets, beet juice, tomato puree, vinegar, and sugar to the broth. Bring to a boil and simmer until vegetables are tender.
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6Season to taste with salt, white pepper, and more vinegar, if desired. Serve each portion with a spoonful of sour cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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