Russian beef borscht

12 servings

Ingredients

Quantity Ingredient
1 pounds Lean beef in 1/2 inch cubes
2 cans Beef broth
Water *
6 ounces Tomato paste
1 teaspoon Salt
½ teaspoon White pepper
½ teaspoon Black pepper
1 tablespoon Vegetable oil
3 larges Garlic cloves,minced
2 larges Onions sliced (2 cups)
4 cups Coarsely shredded beets
4 cups Coarsely shredded cabbage
2 cups Coarsley shredded carrots
1½ cup Thinly sliced celery
¼ cup Minced fresh parsley OR
2 tablespoons Dried parsley flakes
1½ teaspoon Dried dillweed
1 teaspoon Dill seed
1 teaspoon Celery seed
2 Bay leaves
1½ teaspoon Sugar

Directions

Servings: 12

Fresh lemon juice**

*Add enough water to beef broth to make 12 cups liquid. **Use 2 to 4 tablespoons of lemon juice or to taste.

1. Brown beef quickly and transfer to a very large soup kettle.

2. Add broth and water, tomato paste, salt, white and black pepper.

Bring to boil, reduce heat, cover and simmer for 1½ hours.

3. In skillet, heat oil, add garlic and onions and saute for 5 minutes. When meat is done, add to soup kettle with remaining ingredients. Bring back to boil, reduce heat, simmer uncovered for 45 minutes or until vegetables are tender. Discard bay leaves before serving.

NOTE: The flavor of this soup improves with reheating. This is a large recipe and leftovers can be frozen. Offer plain yogurt as a topping, unless this is to be a kosher meal, and serve with pumpernickel or rye bread or rolls.

Posted by Sheila Exner. Posted by Fred Peters.

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