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Borscht From Kiev

 

107

Trans-fat Free, Good source of fiber
 

Ingredients

Stock
1 ½ pounds beef chuck roast
boneless
1 pound beef soup bones
*
1 pound ham bone
meaty
*
1 each onions
large grated
1 each carrots
grated
3 quarts water
*
1 each turnip
peeled, grated
*
1 each celery
stalk, with leaves, sliced*
3 each dill weed
sprigs*
*
3 each parsley sprigs
*
*
12 each black peppercorns
whole*
*
4 each bay leaves
*
*
Soup
3 each beets
large, peeled, grated
*
4 each potatoes
peeled, cubed 1"
16 ounces italian plum (roma) tomatoes
skinned, coarsely chopped
1 each onions
large chopped
1 each carrots
sliced
1 each green bell peppers
chopped
¼ cup sunflower oil
1 teaspoon salt
4 cups cabbage
shredded
3 tablespoons tomato paste
6 each prunes
pitted, chopped
1 teaspoon honey
1 teaspoon black pepper
fresh ground
½ cup sour cream
or yogurt, plain
4 each garlic cloves
minced
2 each bacon
strips, fried, crumbled
*
2 tablespoons parsley leaves
fresh chopped
3 tablespoons dill weed
fresh chopped

Directions

All ingredients marked with the { * } are to be placed in a small cloth bag. Tie the bag shut and place into the stock pot.

Place meat bones, meat, and water in alarge stock pot and bring to a boil over high heat.

Skim the foam as needed. Add the remaining stock ingredients, cover, reduce heat to low and simmer for 1 hour.

Preheat the oven to 375℉ (190℃).

Wash, dry, and peel the beets.

Wrap them in aluminum foil and bake in oven for 1 hour 15 minutes.

Remove from oven, allow to cool, and dice ¼ inch.

Remove the ham bone, meat and marrow bones from the stock.

Set the marrow bones aside.

Strain the stock through a fine sieve into a clean pot.

Discard the solids.

Bring the stock to a boil add the tomatos, potatos and salt and pepper and cook for 10 minutes on low heat covered.

Cook the onions, carrot, and Bell pepper in a castiron skillet for approx. 5 minutes.

Stir in the cabbage and continue to cook the vegetables for 10 more minutes.

Remove the begetables from heat and add to the stock.

Sprinkle the juice of a lemon over the beets and add them to the stock.

Add the tomatos, tomato paste, and honey to the stock and continue to remove the meat from the bones, strip the marrow out of the marrow bones, and cube the beef ½ inch and add all of this to the stock and cook for 15 minutes more.

Remove from heat and serve after adding a generous dollop of sour cream to each bowl.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 32749% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 256mg 11%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 14%
Sugars g
Protein 40g
Vitamin A 45% Vitamin C 49%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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