Karen's Borsch
By
Elaine Douglas
@BreadandSoupLady
7
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:
10
Prep:
30 Min
Cook:
3 Hr
Method:
Stove Top
Ingredients
-
1 1/2 lbbeef shin bone
-
1 lbbrisket or other soup meat, trimmed and cut into bite-size cubes
-
2 Tbspshortening or cooking oil
-
4 cwater
-
1 - 1 lb can(s)tomatoes
-
1 cchopped onion
-
2 Tbspminced parsley
-
1 1/2 Tbspsugar
-
1 clovegarlic, minced
-
1/2bay leaf, crumbled
-
2 tspsalt
-
1 tspcelery salt
-
1/4 tspcrushed basil
-
1/4 tsppaprika
-
1/4 tspblack pepper
-
1/2 mediumcabbage, finely shredded (about 2 cups)
-
1 largefresh beet, pared and diced, about 1 cup
-
1/2 clemon juice
-
1/2 csour cream
How to Make Karen's Borsch
- 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.
About Karen's Borsch
Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: German
Dietary Needs: Wheat Free Soy Free
Hashtag: #economical
