Russian Beef Borscht
Yield
8 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
cubed |
|
| 2 | cans |
beef stock
|
*
|
| 6 | ounces |
tomato paste
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | large |
garlic cloves
minced |
*
|
| 2 | large |
onions
sliced |
|
| 4 | cups |
beets
shredded |
*
|
| 4 | cups |
cabbage
chopped |
|
| 2 | cups |
carrots
shredded |
|
| 1 ½ | cups |
celery
sliced |
|
| ¼ | cup |
parsley leaves
minced |
|
| 2 | tablespoons |
parsley flakes
dried |
|
| 1 ½ | teaspoons |
dill weed
|
|
| 1 | teaspoon |
dill seed
|
|
| 1 | teaspoon |
celery seeds
|
|
| 2 | each |
bay leaves
|
*
|
| 1 ½ | teaspoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
cubed |
|
| 2 | cans |
beef stock
|
*
|
| 173.4 | ml/g |
tomato paste
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
vegetable oil
|
|
| 3 | large |
garlic cloves
minced |
*
|
| 2 | large |
onions
sliced |
|
| 946 | ml |
beets
shredded |
*
|
| 946 | ml |
cabbage
chopped |
|
| 473 | ml |
carrots
shredded |
|
| 355 | ml |
celery
sliced |
|
| 59 | ml |
parsley leaves
minced |
|
| 3E+1 | ml |
parsley flakes
dried |
|
| 7.5 | ml |
dill weed
|
|
| 5 | ml |
dill seed
|
|
| 5 | ml |
celery seeds
|
|
| 2 | each |
bay leaves
|
*
|
| 7.5 | ml |
sugar
|
|
Directions
Brown beef quickly and transfer to a very large soup kettle.
Add broth and water, tomato paste, salt, white and black Bring to boil, reduce heat, cover and simmer for 1½ hours. In skillet, heat oil, add garlic and onions and sauté for 5 min. When meat is done, add to soup kettle with remaining ingredients. Bring back to boil, reduce heat, simmer uncovered for 45 minutes or until vegetables are tender. Discard bay leaves before serving.
