Ukrainian Borsch Recipe
Ingredients
| 1 pound beef chuck, in one piece | ||
| 8 cups beef bouillon | ||
| Bay Leaf | 1 | |
| Butter | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Carrots | 2 , sliced | |
| 3 medium raw beets, shredded | ||
| Cabbage | 1/2 Medium, shredded | |
| Parsley | 1 Tablespoon, minced | |
| Tomato sauce | 1 8 Ounce | |
| Vinegar | 1 Tablespoon | |
| Potatoes | 2 Medium, cubed | |
| Dairy sour cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place beef and cold beef bouillon in deep kettle.
Add salt and pepper to taste and bay leaf.
Bring to a boil, and skim.
Simmer, covered, for about 30 minutes.
In another pan melt butter and saute in it onion, carrots, beets, cabbage, and parsley for 3 minutes.
Add tomato sauce and vinegar and simmer over low heat for 10 minutes.
Add to soup with potatoes.
Simmer, covered, for about 1 hour, or until meat is tender.
Skim when needed.
Correct seasonings.
Remove beef to platter, slice, and serve separately.
Serve with sour cream.
Makes 6 to 8 servings.
Add salt and pepper to taste and bay leaf.
Bring to a boil, and skim.
Simmer, covered, for about 30 minutes.
In another pan melt butter and saute in it onion, carrots, beets, cabbage, and parsley for 3 minutes.
Add tomato sauce and vinegar and simmer over low heat for 10 minutes.
Add to soup with potatoes.
Simmer, covered, for about 1 hour, or until meat is tender.
Skim when needed.
Correct seasonings.
Remove beef to platter, slice, and serve separately.
Serve with sour cream.
Makes 6 to 8 servings.
Chef
