Wikipedia says, “Borscht … is a soup that is popular in many Eastern and Central European countries. It is made with beetroot as a main ingredient, which gives it a strong red color. The basic Polish borscht (barszcz) recipe includes red beetroot, onions, garlic, and other vegetables such as carrots and celery or parsnip. The ingredients are cooked for some time together to produce kind of clear broth (when strained) served as boullion in cups or in other ways. Some recipes include bacon as well, which gives the soup its distinctive, “smoky” taste.”
- 1 pound beef stew meat, cut into small chunks
- 1/4 cup all-purpose flour
- 1 Tablespoon butter
- 1 Tablespoon oil
- 1/2 medium onion, chopped fine
- 2 stalks celery, diced small
- 1 cups sheredded green cabbage
- 3 carrots, peeled and chopped small
- 3 large red beets, peeled and shredded or medium dice
- 1/4 cup tomato paste
- 6 cups beef stock, homemade or dissolve 4-6 quality beef bouillon cubes
- 2 bay leaves, whole
- Kosher salt and fresh ground black pepper to taste.
- Sour cream
How to Make Borscht
- Dredge (coat) meat in flour and sear in hot butter and oil in a large heavy bottomed stock pot. Turn the meat every so often to brown on all sides.
- Remove to paper towels and set aside, leaving the remaining beef drippings in the pan.
- Add onions and celery, and cook for 5 minutes until tender.
- Add the cabbage, carrots, beets, tomato paste, beef broth, bay leaves and cooked stew meat. Cover pot and cook on very low heat for between 60-90 minutes or until meat is tender.
- Remove bay leaves. Season with salt and pepper to taste.
- Ladle hot borscht into bowls, and top with a heaping Tablespoon of sour cream. Serve with crusty bread.
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