Russian Borscht (From Puma On Allrecipes.Com) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A cabbage and beet soup, with steak and beef broth. Serve with 1 tbsp sour cream and fresh dill weed. 1 serving = 2 cups soup. Ingredients:
1 1/2 cups potatoes, sliced |
1 cup beets, sliced |
4 cups beef stock |
2 tbsp margarine |
1 1/2 cups onion, chopped |
1 tsp caraway seed |
2 tsp salt |
1 celery stalk, chopped |
3 oz. steak, thinly sliced |
1 large carrot, chopped |
3 cups red cabbage, chopped |
1 tsp black pepper |
1/4 tsp fresh dill weed |
1 tbsp cider vinegar |
1 tbsp honey |
1 cup tomato puree |
4 1/2 tbsp sour cream |
Directions:
1. Place sliced potatoes and beets in a medium saucepan over high heat, cover with stock and boil until veggies are tender. Remove potatoes and beets with slotted spoon and reserve stock.
2. Melt margarine in large skillet over medium heat. Stir in onions, thinly sliced steak, caraway seed and salt. Cook until onions are soft and translucent. Stir in celery, carrots, and cabbage. Add reserved stock and cook, covered, for about 10 minutes or until veggies are tender.
3. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, simmer at least 30 min. Serve topped with sour cream, dill weed, and chopped fresh tomatoes as desired.
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