Beef Borsht

Beef Borsht

Beef Borsht
The Borsht is traditionally cooked with beetroot as a main ingredient, which gives it a strong red color. Use beef soup bones so that the dish comes out as it was meant to "beet."
Print
SPONSORED:
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Healthy Eating:
Makes:
6-8 servings

Ingredients
  • 1 ½ lb. beef soup bones with meat
  • 6 cups water
  • 1 tbsp. oil
  • 2 onions, diced
  • 3 or 4 carrots, diced
  • 2 ribs celery, diced
  • 1 can (6 oz.) tomato paste
  • 3 or 4 beets, diced
  • ½ of a small cabbage, shredded
  • Salt and pepper to taste
  • 1 tbsp. sugar
  • 1 tbsp. lemon juice

  • Methods/steps
    1. Cover the meat with the water and bring to a boil. Lower heat, cover the pot and simmer 1 ½ to 2 hours, or until tender. Peel and dice the vegetables. Heat oil in large pan and brown the onions, carrots and celery. Add to the meat along with tomato paste and beets. Cover pot and simmer for 20 minutes. An extra cup of water may be added if necessary, the soup should be thick. Then add remaining ingredients and simmer, covered, for 10 to 15 minutes longer. Remove bones, if any, and cut up the meat. Return the meat to the pot.

    QUICK RECIPE SEARCH
    Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.