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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is a recipe my mother acquired from a friend long, long ago. Over the years, she altered the recipe, combining elements from various ethnic styles of borscht. I love this soup in the winter, as it's so hearty and comforting and simple to make. We always eat this as a meal, so 10-12 servings may be an underestimate. It makes a LOT! Also freezes well. Ingredients:
1 1/2 lbs lean ground beef |
3 cups chopped onions |
1 1/2 cups shredded carrots |
6 cups shredded beets |
3 cups shredded cabbage |
1 (28 ounce) can diced tomatoes (i often use a hand mixer on a can of whole tomatoes) |
9 cups beef broth |
5 tablespoons white vinegar (add or subtract to taste) |
salt and pepper, to taste |
1 tablespoon fresh dill (or 1 tsp dried) |
Directions:
1. Brown ground beef in a medium frying pan or dutch oven. When beef is half-browned, add onions and cook until remainder of beef is browned.
2. Add remaining ingredients to dutch oven, then add beef/onion mixture.
3. Bring to a boil, then simmer for 30-60 minutes, until vegetables are tender.
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