Borscht Recipe
Ingredients
| 3 lbs beef bones or spareribs | ||
| Water | 3 Quart | |
| Bay leaves | 2 | |
| Peppercorns | 12 | |
| Beef chuck | 2 Pound, diced | |
| Salt | 4 Teaspoon | |
| Tomatoes | 1 Can (10oz) | |
| 12 new beets, cut in strips or 3 cups grated old beets | ||
| Cabbage | 2 Cup (16 tbs), chopped | |
| Onions | 3 , chopped | |
| Garlic | 4 Clove (5gm), crushed | |
| 2 or 3 tsp sugar | ||
| Lemon juice | 1/2 Cup (16 tbs) | |
| Sour cream | ||
Directions
Bring bones and water to a boil; skim off scum.
Add bay leaves and peppercorns, cover and simmer 3 hours.
Strain broth, add diced beef and salt, then cover and simmer 1 hour.
Chill quickly and place in refrigerator overnight.
Scrape off fat, add next five ingredients and simmer slowly 1 1/2 to 2 hours.
Add sugar and lemon juice to taste.
Sprinkle with chopped parsley and serve with sour cream.
Add bay leaves and peppercorns, cover and simmer 3 hours.
Strain broth, add diced beef and salt, then cover and simmer 1 hour.
Chill quickly and place in refrigerator overnight.
Scrape off fat, add next five ingredients and simmer slowly 1 1/2 to 2 hours.
Add sugar and lemon juice to taste.
Sprinkle with chopped parsley and serve with sour cream.
Chef
