beef borscht
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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.
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serves
6
prep time
30 Min
cook time
2 Hr
method
Stove Top
Ingredients For beef borscht
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4fresh beets, 2 cut into chunks and 2 diced
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4peeled carrots, 2 cut into chunks and 2 diced
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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
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1bay leaf
- 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
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sour cream
How To Make beef borscht
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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.
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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.
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3Bring to a boil, cover, and simmer until everything is tender. Add water if needed.
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4Puree and place back into the pan. Add the chopped vegetables. Add water if needed, this is a soup.
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5Cook until the vegetables are tender. Taste for salt and add if needed.
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6Put the beef on skewers and cook either on a grill or hot skillet.
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7Serve the soup in bowls with a skewer of beef laying across the top. Add a dollop of sour cream.
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