Russian Borsch

Discussion in 'Food and nutrition' started by Jane, Jan 23, 2006.

  1. Jane

    Jane Guest

    Russian Borsch

    Best made ahead, or early on day of serving.

    2 1/2-3 lb. boiling beef, with bones
    about 6 cup water
    12 oz can of V-8 juice
    2 bay leaves
    2 pinches basil
    clove garlic or 1/4 tsp garlic salt
    1 Tbsp salt
    1 Tbsp MSG-optional
    6 bruised peppercorns or freshly ground pepper
    4 chopped peeled carrots
    4 stalks celery and leaves, cut in inch pieces
    1 med. sweet white onion, chopped
    1 leek, chopped - optional
    1/2 cup lemon juice
    2 Tbsp sugar
    1 small green pepper, diced
    1 small head cabbage, shredded
    2 large potatoes, peeled and diced
    1 lb. can stewed tomatoes
    1 lb. can shoestring beets OR sliced beets, cut up
    1/2 cup minced parsley
    3 Tbsp minced fresh dill (or 2 Tbsp dill weed)
    sour cream

    Put meat and bones in an 8 qt. or larger soup pot. Add enough water to
    barely cover bones. Bring to boil, skim off foam. Add mixed vegetable
    juice, bayleaves, basil, garlic, salt, MSG, peppercorns, and rest of
    water. Bring to boil, start adding chopped carrots, celery, onion and
    leek. Cover, simmer 1 1/2 hours. Add green pepper, tomatoes, lemon
    juice and sugar. Cook thirty minutes longer. Add cabbage, potatoes,
    and beets; cook 45 minutes or until potatoes are tender. Add undrained
    shoestring beets, parsley, dill; simmer 20 minutes. Remove meat to
    platter and cut in thick slices, put back in soup pot.Serve piping hot
    with side dish of chilled sour cream and slices of dark Russian bread
    spread with sweet butter. Serves 12-15 easily. Freezes beautifully.

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