Traditional Borscht

Recipe from


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

Preparation

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.

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

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

Note:

Oxmoor House Homestyle Recipes

January 1985
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