Karen's Borscht
By
Elaine Douglas
@BreadandSoupLady
10
☆☆☆☆☆ 0 votes0
Ingredients
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1 1/2 lbbeef shin bone
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1 lbbrisket or other soup meat, trimmed and cut into bite-size cubes
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2 Tbspshortening or cooking oil
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4 cwater
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1 - 1 lb can(s)tomatoes
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1 cchopped onion
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2 Tbspminced parsley
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1 1/2 Tbspsugar
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1 clovegarlic, minced
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1/2bay leaf, crumbled
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2 tspsalt
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1 tspcelery salt
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1/4 tspcrushed basil
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1/4 tsppaprika
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1/4 tspblack pepper
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1/2 mediumcabbage, finely shredded (about 2 cups)
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1 largefresh beet, pared and diced, about 1 cup or 1-14 oz. can beets
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1diced potato (optional)
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1/2 clemon juice
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1/2 csour cream
How to Make Karen's Borscht
- 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.