Borscht Recipe

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Borscht

Robin DuPree

By
@robdupree

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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Serves:

2-4

Ingredients

2 lb
beef brisket or shank
3-1/2 qt
water or beef stock
4 oz
butter
8 oz
onion, sliced thin
8 oz
leek, white part and about 1/2 of green cut julienne
8 oz oz
cabbage shredded
2-2 1/2
cans of beets/6 medium beets
4 oz
tomato puree
4 oz
vinegar
2 Tbsp
sugar
tt
salt and pepper
sour cream

Directions Step-By-Step

1
Simmer the beef in the water or stock until tender. Remove the cooked beef from the stock and cut it into small dice.
2
Measure the broth, and if necessary, add water to bring it back up to 3 qt.
3
Return the meat to the broth.
4
Heat the butter in a heavy pot. Add onion, leeks, and the cabbage. Cook slowly in the butter for about 5 minutes.
5
Drain 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.
6
Season to taste with salt, white pepper, and more vinegar, if desired. Serve each portion with a spoonful of sour cream.

About this Recipe

Course/Dish: Beef Soups
Other Tag: Quick & Easy