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Title: Borshcht #001
Categories: European Ethnic Soup Side
Yield: 6 Servings

2tbButter
1/2cOnions; finely chopped
1 1/2lbBeets, (about 5 cups) - cut into strips
1/4cRed wine vinegar
1tsSugar
2 Tomatoes, peeled, seeded and - coarsely chopped
2tsSalt
  Black pepper; freshly ground
2qtBeef stock
1/2lbWhite cabbage, quartered,
  Cored; coarsely shredded
1/4lbBoiled ham - cut into 1-in cubes
1/4lbAll-beef frankfurters - cut in 1/2-in rounds
1lbBoiled brisket from the stoc - cut into 1-in cubes
4 Sprig parsley,
  Tied together w/1 bay leaf
1/2cDill or parsley - finely chopped
1cSour cream

In an 8-quart pot, melt the butter over moderate heat. Add the onions ans, stirring frequently, cook 3 to 5 mins, or until they are soft but not brown. Stir in beets, then add the wine vinegar, sugar, chopped tomatoes, 1 tsp of salt and a few grindings of black pepper. Pour in 1/2 cup of the stock, cover the pan and simmer undisturbed for 50 mins. Pour the remaining stock into the pot and add the shredded cabbage. Bring to a boil, then stir in the ham, frankfurters and beef. Submerge the tied parsley and bay leaf in the soup, add another tsp of salt, and simmer, partially covered, for 1/2 hr. Transfer to borshch to a large tureen and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borshcht at the discretion of each diner.

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