Quote:
Originally Posted by WereBear
Now... I must have borscht. With a dab of sour cream on top...
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I will have to look that up
Splash of olive oil or pat of butter
1 large onion, chopped
1 pound of cubed or shredded beef. Leftover roast is perfect.
12 cups beef stock or broth
6 large beets, peeled and roughly chopped
1 28 ounce can of diced tomatoes
Juice of 1 lime
Salt and pepper to taste
Sour cream, chopped green onions for garnish
Preparation
1. Heat oil or butter in soup pot on medium low heat. Add onions and salt, saute until onions are soft.
2. Add beef, cook for a few more minutes.
3. Add remaining ingredients except garnish. Bring to a boil, reduce and cook covered for about an hour.
4. If you prefer a cream texture for the borscht, you can use an immersion blender to puree the soup.
5. Serve topped with a dollop of sour cream, and sprinkled with chopped green onions or chives. Do not stir the sour cream in, as makes a nice visual contrast to the rich color of the soup.
It sure sounds good. I have been grating raw beets and adding it to salads. I have changed my diet no bread a lot of veggies and beets and kidney beans most days. Hope it helps still learning going to try borscht.