Russian Borscht Recipe

  • 8 cups water
  • 1 pound lean stew beef tips
  • 5 whole peppercorns
  • 2 bay leaves
  • 1 teaspoon Salt
  • 1/2 teaspoon dill weed
  • 3 uncooked beets, peeled and shredded (medium)
  • 2 tablespoons vegetable oil, divided
  • 2 teaspoons white vinegar
  • 2 potatoes, peeled and cubed (medium)
  • 2 carrots, sliced (medium)
  • 1 cup shredded cabbage
  • 2 tablespoons minced fresh parsley
  • 1 onion, chopped (medium)
  • 1 tablespoon all-purpose flour
  • 2 tomatoes, chopped (medium)
  • 1/2 cup sour cream
Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saut beets in 1 Tbs oil for 3 minutes. Stir in vinegar; set aside. Remove beef with a slotted spoon; cut meat into chunks; set aside. Strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil.

In a skillet, saut onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add tomatoes. Add beef; heat through. Garnish with sour cream.

Serves 8.

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