borscht
(1 RATING)
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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prep time
cook time
method
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yield
2-4 serving(s)
Ingredients
- 2 pounds beef brisket or shank
- 3-1/2 quarts water or beef stock
- 4 ounces butter
- 8 ounces onion, sliced thin
- 8 ounces leek, white part and about 1/2 of green cut julienne
- 8 oz ounces cabbage shredded
- 2-2 1/2 - cans of beets/6 medium beets
- 4 ounces tomato puree
- 4 ounces vinegar
- 2 tablespoons sugar
- tt - salt and pepper
- - sour cream
How To Make borscht
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Step 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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Step 2Measure the broth, and if necessary, add water to bring it back up to 3 qt.
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Step 3Return the meat to the broth.
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Beef Soups
Tag:
#Quick & Easy
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