Borscht Recipe
Are you looking for a Borscht recipe similar to the one that your mom used to make? I have a weakness for Beef, thus I prepare this recipe often. A yummy Appetizer dish that I recommend to my friends is this recipe of Borscht. I am sure this super delicious European Borscht is gonna bowl you over with its addictive flavor and texture! In my view, to call yourself a chef, you need to have a personal recipe of Borscht, just like I do.
Ingredients
1 Ib. beef, cubed
1 1/2 teaspoons salt
1/4 to 1/2 teaspoon pepper
2 garlic cloves, crushed
1 large onion, coarsely chopped
2 large carrots, diced
2 potatoes, pared and cubed
Butter or margarine
1/2 medium head cabbage, coarsely shredded
4 tomatoes, peeled and cut in pieces
1 can sliced beets with liquid
2 tablespoons vinegar
Snipped parsley
1 cup thick sour cream
8 oz. buckwheat groats
Directions
Combine beef, salt, pepper, garlic and about 6 cups (1 1/2 liter or about 1 1/2 quarts) boiling water in a large saucepot.
Cover; bring to boiling; lower heat and simmer until meat is almost tender.
Meanwhile, lightly brown onion, carrot and potato in several tablespoons butter; add to saucepot and bring to boiling; add cabbage.
Cook until meat and vegetables are tender; add tomatoes, beets (with cooking liquid) and vinegar; season soup to taste and heat thoroughly.
Garnish with parsley and serve with sour cream.
To make Kasha: Brown the buckwheat groats in 2 or 3 tablespoons (30 or 40 grams or 1 or 1 1/2 ounces) butter or margarine in ovenproof casserole or baking dish.
Add enough boiling salted water to cover buckwheat; cover tightly and bake in a moderate oven (350°-375°F or 180°-190°C) until done.
Add more water, if needed, during baking.
Cover; bring to boiling; lower heat and simmer until meat is almost tender.
Meanwhile, lightly brown onion, carrot and potato in several tablespoons butter; add to saucepot and bring to boiling; add cabbage.
Cook until meat and vegetables are tender; add tomatoes, beets (with cooking liquid) and vinegar; season soup to taste and heat thoroughly.
Garnish with parsley and serve with sour cream.
To make Kasha: Brown the buckwheat groats in 2 or 3 tablespoons (30 or 40 grams or 1 or 1 1/2 ounces) butter or margarine in ovenproof casserole or baking dish.
Add enough boiling salted water to cover buckwheat; cover tightly and bake in a moderate oven (350°-375°F or 180°-190°C) until done.
Add more water, if needed, during baking.
