Traditional Borscht

Name: Traditional Borscht
Yield: about 2 1/2 quarts
Ingredients: 2 1/2 pounds cubed beef; 1 (2-pound) soup bone; 8 medium beets, peeled and cut into 2- x 1/8-inch strips; 4 medium carrots, scraped and thinly sliced; 6 stalks celery, thinly sliced; 1 medium green pepper, seeded and finely chopped; 1 small cabbage, chopped; 2 medium onions, chopped; 2 teaspoons salt; 1 teaspoon pepper; 1 (8-ounce) carton commercial sour cream

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Yield

about 2 1/2 quarts

Ingredients

2 1/2 pounds cubed beef
1 (2-pound) soup bone
8 medium beets, peeled and cut into 2- x 1/8-inch strips
4 medium carrots, scraped and thinly sliced
6 stalks celery, thinly sliced
1 medium green pepper, seeded and finely chopped
1 small cabbage, chopped
2 medium onions, chopped
2 teaspoons salt
1 teaspoon pepper
1 (8-ounce) carton commercial sour cream

How to Make It

Step 1

Combine beef and soup bone with water to cover in a large stock pot; bring to a boil. Reduce heat; cover and simmer 2 hours.

Step 2

Add next 8 ingredients; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Remove and discard soup bone.

Step 3

Ladle into individual soup bowls; garnish with a dollop of sour cream.

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