Easy Russian Borsch Recipe
Ingredients
1-1/2 pounds beef brisket or meaty, lean short ribs
1 cup chopped onions
1 bay leaf
1 teaspoon salt
6 black peppercorns, lightly crushed
6 cups water
3 cups coarsely grated raw beets
1 cup coarsely grated raw carrots
1 cup diced potato
1 cup tomato puree
3 cups thinly shredded cabbage
Salt and black pepper to taste
Minced fresh parsley
Whipped sour cream
Directions
Combine beef, onions, bay leaf, salt, peppercorns and water.
Cover, bring to boil, lower heat and simmer 3 hours.
Strain, cool and chill to remove fat.
Bring stock to boil, add beets, carrots, potato and tomato puree.
Cook 10 minutes.
Add cabbage, bring back to boil and cook until tender-crisp.
Adjust seasonings with salt and pepper and serve sprinkled with parsley.
Pass a bowl of whipped sour cream.
Cover, bring to boil, lower heat and simmer 3 hours.
Strain, cool and chill to remove fat.
Bring stock to boil, add beets, carrots, potato and tomato puree.
Cook 10 minutes.
Add cabbage, bring back to boil and cook until tender-crisp.
Adjust seasonings with salt and pepper and serve sprinkled with parsley.
Pass a bowl of whipped sour cream.
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