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Borscht From Kiev

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Recipe

 
Trans-fat Free, Good source of fiber

Ingredients

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

Ingredients

Amount Measure Ingredient Features
Stock
680.4 g beef chuck roast
boneless
Camera
453.6 g beef soup bones
* Camera
453.6 g ham bone
meaty
*
1 each onions
large grated
Camera
1 each carrots
grated
Camera
3 quarts water
* Camera
1 each turnip
peeled, grated
* Camera
1 each celery
stalk, with leaves, sliced*
Camera
3 each dill weed
sprigs*
* Camera
3 each parsley sprigs
*
* Camera
12 each black peppercorns
whole*
* Camera
4 each bay leaves
*
* Camera
Soup
3 each beets
large, peeled, grated
* Camera
4 each potatoes
peeled, cubed 1"
Camera
462.4 ml/g italian plum (roma) tomatoes
skinned, coarsely chopped
Camera
1 each onions
large chopped
Camera
1 each carrots
sliced
Camera
1 each green bell peppers
chopped
Camera
59 ml sunflower oil
Camera
5 ml salt
Camera
946 ml cabbage
shredded
Camera
45 ml tomato paste
Camera
6 each prunes
pitted, chopped
Camera
5 ml honey
Camera
5 ml black pepper
fresh ground
Camera
118 ml sour cream
or yogurt, plain
Camera
4 each garlic cloves
minced
Camera
2 each bacon
strips, fried, crumbled
* Camera
3E+1 ml parsley leaves
fresh chopped
Camera
45 ml dill weed
fresh chopped
Camera

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 Arrow up button

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 32749% 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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