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 votes0
Serves:
6
Prep:
30 Min
Cook:
2 Hr
Method:
Stove Top
Ingredients
-
4fresh beets, 2 cut into chunks and 2 diced
-
4peeled carrots, 2 cut into chunks and 2 diced
-
4red potatoes, 2 cut into chunks and 2 diced
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1large onion, chopped
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2 cbeet juice
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2 cbeef stock
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1/2 cred wine
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1 Tbspwhite vinegar
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·salt and pepper to taste
-
1bay leaf
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MEAT AND MARINADE
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1/2 lbbeef chunks or strips of skirt steak
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·italian dressing
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1 clovegarlic minced
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1/2 tspground tumeric
-
·sour cream
How to Make Beef Borscht
- Mix the Italian dressing, garlic, and tumeric together. Add the chunks of beef of strips of steak and coat. Let marinate at least 2 hours.
- Place 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.
- Bring to a boil, cover, and simmer until everything is tender. Add water if needed.
- Puree and place back into the pan. Add the chopped vegetables. Add water if needed, this is a soup.
- Cook until the vegetables are tender. Taste for salt and add if needed.
- Put the beef on skewers and cook either on a grill or hot skillet.
- Serve 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
