Beef Borscht
By
Pamela Rappaport
@Pamelalala
9
This soup is served hot unlike many borscht soups. I also often chop the beet greens and add them to the soup. We love them but it's not traditional.
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
30 Min
Cook:
2 Hr
Method:
Stove Top
Ingredients
- 4
- fresh beets, 2 cut into chunks and 2 diced
- 4
- peeled carrots, 2 cut into chunks and 2 diced
- 4
- red potatoes, 2 cut into chunks and 2 diced
- 1
- large onion, chopped
- 2 c
- beet juice
- 2 c
- beef stock
- 1/2 c
- red wine
- 1 Tbsp
- white vinegar
- salt and pepper to taste
- 1
- bay leaf
- 1/2 lb
- beef chunks or strips of skirt steak
- italian dressing
- 1 clove
- garlic minced
- 1/2 tsp
- ground tumeric
- sour cream
MEAT AND MARINADE
Step-By-Step
1Mix the Italian dressing, garlic, and tumeric together. Add the chunks of beef of strips of steak and coat. Let marinate at least 2 hours.
2Place the chunked beets, carrots, potatoes and half the onion in a sauce pan. Add the beet juice, beef stock, wine, vinegar, bay leaf and salt and pepper.
3Bring to a boil, cover, and simmer until everything is tender. Add water if needed.
4Puree and place back into the pan. Add the chopped vegetables. Add water if needed, this is a soup.
5Cook until the vegetables are tender. Taste for salt and add if needed.
6Put the beef on skewers and cook either on a grill or hot skillet.
7Serve the soup in bowls with a skewer of beef laying across the top. Add a dollop of sour cream.
About Beef Borscht
Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Eastern European
Dietary Needs: Gluten-Free
