Beef Borscht With Sour Cream Recipe

Name: Beef Borscht With Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs stew meat (or 4 lbs. of shind of beef or 4 lbs. of beef shanks); 1 large marrow, bone; 1 tablespoon salt; 1 teaspoon salt; 1 (16 ounce) can tomatoes, undrained; 1 medium onion, peeled &quartered; 1 celery, cut up; 3 parsley sprigs; 6 whole black peppercorns; 1 bay leaf; 2 cups shredded pared beets (or canned whole beets, NOT pickled); 3 cups coarsely shredded cabbage (1 lb. or about 1/2 of one cabbage); 1 1/2 cups thickly sliced pared carrots; 1 cup chopped onion; 2 teaspoons dill weed (or 2 tbsp fresh); 1/4 cup cider vinegar; 2 tablespoons sugar; sour cream

Servings: persons

1 1/2 lbs stew meat (or 4 lbs. of shind of beef or 4 lbs. of beef shanks)
1 large marrow, bone
1 tablespoon salt
1 teaspoon salt
1 (16 ounce) can tomatoes, undrained
1 medium onion, peeled &quartered
1 celery, cut up
3 parsley sprigs
6 whole black peppercorns
1 bay leaf
2 cups shredded pared beets (or canned whole beets, NOT pickled)
3 cups coarsely shredded cabbage (1 lb. or about 1/2 of one cabbage)
1 1/2 cups thickly sliced pared carrots
1 cup chopped onion
2 teaspoons dill weed (or 2 tbsp fresh)
1/4 cup cider vinegar
2 tablespoons sugar
sour cream

1
First Day:
2
Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
3
Cover and bring to a boil; skim the surface.
4
Reduce heat; simmer, covered one hour.
5
Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
6
Remove from heat.
7
Lift out the beef; set aside.
8
Remove marrow bone and discard.
9
Strain the soup; skim off fat. (You should have about 9 cups of liquid.).
10
Return the soup and beef to the kettle.
11
Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
12
Reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
13
Remove from heat and refrigerate over night.
14
Day Two:
15
Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling.
16
Top each serving with a spoonful of sour cream and garnish with snipped dill.
17
I have no idea how many servings this actually makes since I always divided it up and froze it. I've guessed for this and if I was wrong I apologize.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 lbs stew meat (or 4 lbs. of shind of beef or 4 lbs. of beef shanks), 1 large marrow, bone, 1 tablespoon salt, 1 teaspoon salt, and more.

Yes, Beef Borscht With Sour Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Borscht With Sour Cream

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