Great Russian Borscht Recipe

Name: Great Russian Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 medium onions, chopped; 1/4 c. butter; 1 bay leaf; dash of Worcestershire; 5 medium raw beets, grated; 1/4 tsp. chervil; 1/2 tsp. garlic salt; 2 carrots, grated; 1/4 c. light corn syrup; 1/2 lb. fresh mushrooms, sliced; 1/2 lb. ground beef; 3/4 c. cooking Burgundy; 3 qt. beef stock (15 cubes); 1/3 to 1/2 medium cabbage, grated; 2 tsp. thyme; 1/4 tsp. pepper; 3/4 c. catsup; 2 stalks celery, chopped

Servings: persons

2 medium onions, chopped
1/4 c. butter
1 bay leaf
dash of Worcestershire
5 medium raw beets, grated
1/4 tsp. chervil
1/2 tsp. garlic salt
2 carrots, grated
1/4 c. light corn syrup
1/2 lb. fresh mushrooms, sliced
1/2 lb. ground beef
3/4 c. cooking Burgundy
3 qt. beef stock (15 cubes)
1/3 to 1/2 medium cabbage, grated
2 tsp. thyme
1/4 tsp. pepper
3/4 c. catsup
2 stalks celery, chopped

1
Saute the onions, mushrooms and ground beef with the butter in a large pot until browned.
2
Add the beef stock, Burgundy, thyme, chervil, pepper, garlic salt, bay leaf and Worcestershire.
3
Cover kettle and bring to a boil.
4
Add beets, cabbage, celery and carrots to kettle.
5
Bring to a boil for 15 minutes.
6
Remove from heat and add corn syrup and catsup, stirring to mix well.
7
Serve hot garnished with sour cream and sprinkled with thyme or chervil. Freezes well and makes a lot.

No nutrition data on file — estimate from the ingredient list.

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: 2 medium onions, chopped, 1/4 c. butter, 1 bay leaf, dash of Worcestershire, and more.

Yes, Great Russian Borscht falls under the Meat & Poultry 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.

Great Russian Borscht

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