Russian Borscht Recipe
Ingredients
| Lean beef | 1 pound, cubed | |
| Water | 1 1/2 Quart | |
| Salt | 1 Tablespoon | |
| 1 1/2 cups shredded raw beets | ||
| Carrots | 3/4 Cup (16 tbs), shredded | |
| 3/4 cup shredded white turnips or rutabagas | ||
| Onion | 1 Medium, chopped | |
| Tomato puree | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Butter | 2 Tablespoon | |
| Cabbage | 1/2 Small, shredded | |
| black pepper | 1 | |
| Bay leaves | 2 | |
| Sour cream | ||
Directions
1. Simmer the beef, covered, in salted water until tender, or about one and one-half hours.
2. Meanwhile, in a large saucepan simmer the beets, carrots, turnips, onion, tomato puree, vinegar, sugar and butter, covered, fifteen minutes. Stir frequently. Add the cabbage and cook ten minutes longer.
3. Add the vegetable mixture, pepper and bay leaves to the meat and broth. Adjust seasonings and cook until the vegetables are tender. Add more vinegar, if desired.
2. Meanwhile, in a large saucepan simmer the beets, carrots, turnips, onion, tomato puree, vinegar, sugar and butter, covered, fifteen minutes. Stir frequently. Add the cabbage and cook ten minutes longer.
3. Add the vegetable mixture, pepper and bay leaves to the meat and broth. Adjust seasonings and cook until the vegetables are tender. Add more vinegar, if desired.
Chef
