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Name: Borscht
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 8 oz Beef (bones optional); 1 c Carrots; 2 Stalks celery; 4 c Beef stock; 2 c Cabbage; 1 1/2 c Leeks; 1 1/2 c Sour cream; 4 md Beets; 1/4 c Butter; 1 tb Vinegar; 1 Sprig (small) fresh dill; 1/4 c Tomato puree; Salt and pepper (to taste); 1 1/2 c Onions

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INGREDIENTS

8 oz Beef (bones optional)
1 c Carrots
2 Stalks celery
4 c Beef stock
2 c Cabbage
1 1/2 c Leeks
1 1/2 c Sour cream
4 md Beets
1/4 c Butter
1 tb Vinegar
1 Sprig (small) fresh dill
1/4 c Tomato puree
Salt and pepper (to taste)
1 1/2 c Onions

Servings

INSTRUCTIONS

submitted by: zarina@gopher.ccbr.umn.edu (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 RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 15 APRIL 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

NOTES

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Borscht

8 oz Beef (bones optional)
1 c Carrots
2 Stalks celery
4 c Beef stock
2 c Cabbage
1 1/2 c Leeks
1 1/2 c Sour cream
4 md Beets
1/4 c Butter
1 tb Vinegar
1 Sprig (small) fresh dill
1/4 c Tomato puree
 Salt and pepper (to taste)
1 1/2 c Onions

submitted by: zarina@gopher.ccbr.umn.edu (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 <DAVIDG@CLAM.RUTGERS.EDU>    RECIPEINTERNET LIST SERVER    RECIPE ARCHIVE - 15 APRIL 1996    From the RECIPEinternet: Recipes from Around the World recipe list.  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (687g)
Recipe Makes: 8 Servings

Calories: 231
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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