Karen's Borscht

Name: Karen's Borscht
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 10
Cuisine: German
Ingredients: 1 1/2 lb beef shin bone; 1 lb brisket or other soup meat, trimmed and cut into bite-size cubes; 2 Tbsp shortening or cooking oil; 4 c water; 1 - 1 lb can(s) tomatoes; 1 c chopped onion; 2 Tbsp minced parsley; 1 1/2 Tbsp sugar; 1 clove garlic, minced; 1/2 bay leaf, crumbled; 2 tsp salt; 1 tsp celery salt; 1/4 tsp crushed basil; 1/4 tsp paprika; 1/4 tsp black pepper; 1/2 medium cabbage, finely shredded (about 2 cups); 1 large fresh beet, pared and diced, about 1 cup or 1-14 oz. can beets; 1 diced potato (optional); 1/2 c lemon juice; 1/2 c sour cream

By Elaine Douglas
@BreadandSoupLady

My friend, Karen, had a party on New Year's Eve for many years. She always served this borscht. She asked all of her guests to bring their own soup bowl and a spoon. This helped with clean up because there were many guests. She doubled the recipe and used canned diced beets. She also used a pressure cooker to cook the meat. This made preparation much faster. Guests were of all ages and it was always fun.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

30 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

1 1/2 lb

beef shin bone
1 lb

brisket or other soup meat, trimmed and cut into bite-size cubes
2 Tbsp

shortening or cooking oil
4 c

water
1 - 1 lb can(s)

tomatoes
1 c

chopped onion
2 Tbsp

minced parsley
1 1/2 Tbsp

sugar
1 clove

garlic, minced
1/2

bay leaf, crumbled
2 tsp

salt
1 tsp

celery salt
1/4 tsp

crushed basil
1/4 tsp

paprika
1/4 tsp

black pepper
1/2 medium

cabbage, finely shredded (about 2 cups)
1 large

fresh beet, pared and diced, about 1 cup or 1-14 oz. can beets
1

diced potato (optional)
1/2 c

lemon juice
1/2 c

sour cream
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How to Make Karen's Borscht

Step-by-Step

Cut any meat from shin bones into small chunks. Brown chunks and brisket in hot oil in a large pot.
Add bone, water, tomatoes, onion and next 9 seasonings. Cover and simmer for 1 1/2 to 2 hours, or until meat is tender.
Remove bone from soup and skim off excess fat. Add cabbage, beet, and lemon juice. Cover and cook 30 minutes longer until vegetables are tender. (Additional water may be added if necessary.)
Serve and top with sour cream.
Instant Pot timing- Put all ingredients except lemon juice and sour cream in pot and push "meat" button or manual 35 minutes.

Printable Recipe Card

About Karen's Borscht

Course/Dish: Other Main Dishes

Main Ingredient: Beef

Regional Style: German

Dietary Needs: Wheat Free Soy Free

Other Tags: Healthy Heirloom

Hashtag: #economical

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