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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Beef Borscht

  • Level: Easy
Many countries, including Ukraine, Russia, Poland and Lithuania, claim borscht as their own. Though beets are non-negotiable, the other ingredients vary from region to region and cook to cook. While some versions are made with water, others feature homemade slow-simmer stock. This recipe uses prepared stock, as well as cooked beets and shredded cooked beef, as shortcuts, so the soup can be prepped in about 45 minutes.
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Directions

  1. Sweat 1/2 head chopped cabbage and 2 each chopped celery stalks, leeks, carrots and parsnips in oil. Add thyme, 1 tablespoon tomato paste, a bay leaf and 10 cups beef broth; simmer 30 minutes. Add 4 diced roasted beets and 2 cups shredded cooked beef; simmer 15 minutes. Top with sour cream and dill.

Courtesy of Food Network Magazine

Categories:

European Recipes Soup Beet Cabbage Recipes Beef Main Dish Lunch Sauteing Recipes

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3 Reviews
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Anonymous

This was a great recipie and everyone loved it!

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