submitted by: firstname.lastname@example.org (Zarina Alloo, Minneapolis, MN) Peel and cut 2 beets into 2" long by 1/4" thick julienne. Cut beef into 1" julienne. Cut cabbage, carrots, leeks and onions into large julienne and celery into slices. Melt the butter in a large saucepan. Add beef (and bones if using) and brown it for a few minutes. Add the carrots, celery, leeks and onions and seal with lid on for about 5 minutes. Add beets and cabbage and continue to sweat (cook with the lid on). After about 7 minutes, add the stock and bring to a boil. Lower the heat and simmer (covered) for 1-1/2 to 2 hours or until the meat is cooked. Peel and grate the remaining 2 beets finely. Place in a bowl and add vinegar, a pinch of salt and enough water to cover -- this process will "bleed" the beets and give red colour to the finished soup. When the soup is cooked, add the strained juice from the grated beets. Adjust seasonings. Serve with a spoonful of sour cream and fresh, chopped dill. Notes: Measure the vegetables AFTER cutting them. I normally par-boil beef cubes in plenty of water and 1/2 teaspoon each crushed garlic and ginger before cutting into juliennes. I then use the stock in making the soup. This cuts down on the cooking time and the garlic and ginger give a wonderful aroma to the Borscht. This is a personal variation from the traditional method of making this soup. DAVE
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|Serving Size: 1 Serving (687g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 115 (50%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 32.1mg||10 %|
|Sodium 1097.4mg||38 %|
|Potassium 1283.7mg||34 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 16.2g|
|Protein 12g||17 %|
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Calories per serving: 231
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