Try this Hutchinson Beef Borscht recipe, or contribute your own.
Suggest a better descriptionAlthough partners, beet and borscht are not inseparable. Heres a borscht of beef, potatoes, cabbage and a hint of dilly-cream. The borscht was served at the annual Mennonite Relief Fair in Hutchinson, Kansas. It and other recipes were brought to the Plains generations ago by Russian, German, and Swiss. The use of cooking oil acknowledges todays generation. Traditionally the meat was browned in lard and butter. Allow about 2 hours from dicing to serving. 1. Use a lean cut of beef chuck, trimmed of fat. Cut meat into 3/4 inch pieces. In a large kettle, brown the meat, half at a time, in hot cooking oil. Return all meat to the kettle. Add water and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 60 minutes or till the meat is nearly tender. 2. Stir in cabbage, potatoes ,onions, green pepper, parsley, bouillon granules, and dillweed. Bring to boiling; reduce heat. Cover and simmer 30 minutes or till meat and potatoes are tender. Stir in the tomatoes; heat through. Remove from heat. 3. Season to taste with salt and pepper. Remove bay leaves. Stir in light cream or some sour cream, to taste. Makes 6 servings. NOTES : from PatH phannema@wizard.ucr.edu
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Serving Size: 1 Serving (392g) | ||
Recipe Makes: 6 | ||
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Calories: 358 | ||
Calories from Fat: 202 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 86.7mg | 27 % | |
Sodium 117.5mg | 4 % | |
Potassium 794.7mg | 21 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 16.3g | ||
Protein 20.9g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 358
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