Russian Borscht

10 cups of boiling Water
2 lb of beef meat
1 fresh cabbage
1 beet
2 carrots
1 onion
3-4 Large potatoes
1 tbs. butter
1 tbs. vinegar
Fresh Dill, chopped fine, to taste
1 pkg. of concentrated beef bouillon, to taste

Bring water to boil over medium heat in a large cooking pot. In a meantime, prepare vegetables and meat. Wash meat thoroughly with cold water and cut in small cubes (about 1” x 1”), chop peeled potatoes the same way, wash and peel carrots and beets. Grate the carrots and beets next and slice the cabbage into thin strips (about ¼ “ thick). Peel onion and slice it into the rings. Slightly fry the onion rings along with grated carrots and beets in a small amount of butter. Put the sliced cabbage into the boiling water along with potatoes and beef bullion. A few minutes later add meat along with fried onion, beets and carrots. Add salt to your taste and vinegar to preserve the soup’s color. Cook Borscht for additional 20-25 minutes. When the soup is done, remove from heat and let it stand for a few minutes. Garnish with sour cream or mayo. Add fresh dill and serve. Best with rye bread.

Go Back

Read Your Store Reviews is an Upfront Merchant on TheFind. Click for info.
Official PayPal Seal
Additional Options