hot borscht
This recipe is from a very old cookbook of International recipes. My husband was educated in Russia. He says this recipe is not exactly authentic, but it does look good. According to him, the borscht he saw prepared was made with a huge marrow bone that was pulled out over and over again because it was "still good." They attached a contraption with a large stick and string so that the bone could be easily lifted out of the pot and save for another use.
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prep time
10 Min
cook time
2 Hr
method
Stove Top
yield
12 serving(s)
Ingredients
- 1 1/2 pounds beef brisket, cubed
- 1 pound beef marrow soup bones
- 2 quarts water
- 1 tablespoon salt
- 1 pound canned sliced beets
- 1 pound tomatoes, canned and chopped, with liquid
- 3 tablespoons worcestershire sauce
- 3 cups cabbage, shredded
- 1 cup carrots, shredded
- 1 cup chopped onions
- 5 sprigs fresh parsley
- 2 - bay leaves
- 1 teaspoon sugar
- - sour cream, optional
- 1 sprig fresh dill, optional
How To Make hot borscht
-
Step 1In a large saucepan, combine beef, marrow bones, water and salt, bring to a boil. Reduce heat and simmer, covered 1 1/2 hours. Skim off any foam that forms.
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Step 2Strain beets, reserving liquid and set aside. Combine beet juice, tomatoes, and 2 tablespoons Worcestershire sauce. Add to beef broth. Also add cabbage, carrots, onions, parsley, bay leaves and sugar. Bring to a boil. Reduce heat and simmer 20 to 30 minutes.
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Step 3Stir in beets, and remaining Worcestershire sauce. Serve with a dollop of sour cream and a sprig of dill.
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Discover More
Category:
Beef Soups
Keyword:
#stew
Keyword:
#borscht
Keyword:
#beets
Keyword:
#beef
Keyword:
#soup
Ingredient:
Beef
Culture:
Eastern European
Method:
Stove Top
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