Hutchinson Beef Borscht
Yield
6 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef chuck
lean |
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | cups |
water
|
|
| 2 | each |
bay leaves
|
*
|
| 3 | cups |
cabbage
coarsely chopped |
|
| 2 | cups |
potatoes
cubed |
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | tablespoon |
beef bouillon granules
instant |
|
| ½ | teaspoon |
dill weed
dried |
|
| 16 | ounces |
tomatoes, canned
drained |
|
| ¼ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef chuck
lean |
|
| 3E+1 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
water
|
|
| 2 | each |
bay leaves
|
*
|
| 7.1E+2 | ml |
cabbage
coarsely chopped |
|
| 473 | ml |
potatoes
cubed |
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 15 | ml |
parsley leaves
chopped |
|
| 15 | ml |
beef bouillon granules
instant |
|
| 2.5 | ml |
dill weed
dried |
|
| 462.4 | ml/g |
tomatoes, canned
drained |
|
| 59 | ml |
sour cream
|
|
Directions
Use a lean cut of beef chuck, trimmed of fat.
Cut meat into ¾ inch pieces.
In a large kettle, brown the meat, half at a time, in hot cooking oil.
Return all meat to the kettle.
Add water and bay leaves.
Bring to boiling; reduce heat.
Cover and simmer for 60 minutes or until the meat is nearly tender.
Stir in cabbage, potatoes, onions, green pepper, parsley, bouillon granules and dill weed.
Bring to boiling; reduce heat.
Cover and simmer 30 minutes or until meat and potatoes are tender.
Stir in the tomatoes; heat through.
Remove from heat.
Season to taste with salt and pepper. Remove bay leaves.
Stir in light cream or some sour cream, to taste.
