Traditional Borscht

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Yield
about 2 1/2 quarts
January 1985
RECIPE BY Oxmoor House

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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