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"
Borshch, of course, is beet soup, and one of the most famous
Russian traditional foods.
Full of vegetables and meat, the layered flavors in this soup are
especially nice with a dollop of fresh sour cream. " |
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Soups, Stews, Broths |
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INGREDIENTS:
1 cp navy beans dry
2 1/2 lb Lean beef
1/2 lb slab bacon
10 cp cold water
1 bay leaf
8 whole peppercorns
2 cloves garlic
2 tbs dried parsley
1 carrot
1 celery stalk
1 lg red onion
1 tsp salt; (opt)
8 beet tsp for soup
2 small beet
2 cp green cabbage shredded
2 lg leeks sliced
3 medium potatoes cut into eighths
1 cn (1 lb 13 oz) tomatoes
1 tbs tomato paste
3 tbs red wine vinegar
4 tbs sugar
1 lb Kielbasa (opt)
2 tbs flour
1 tbs butte; melted
1/2 cp sour cream (opt)
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DIRECTIONS:
Cover beans with water and allow to soak overnight; cook until
tender; drain; set aside. Place beef, bacon and water in large
soup pot; bring to a boil. Skim fat from surface. Add bay leaf,
peppercorns, garlic, parsley, carrot, celery, onion and salt.
Cover and simmer over low heat for about 1 1/2 hours.
Scrub beets for soup and cook in boiling water until tender, about
45 minutes; drain and discard water; cool. Peel and cut each beet
into eighths. Scrub small beets; grate; cover with water to soak.
Remove meat from soup; set aside. Strain soup into another pot and
add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato
paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer
45 minutes.
Cut kielbasa into chunks and add with navy beans to soup. Simmer
20 minutes more.
Mix flour and butter together to form paste. Stir into soup to
thicken slightly. Strain raw beets, saving liquid and discarding
beets. Add beet liquid to soup.
Additional sugar or vinegar may be added for sweeter or more sour
flavor. Slice meat and arrange in individual soup bowls. Pour hot
soup with vegetables over meat. Garnish each serving with a dollop
of sour cream, if desired.
Servings: 6 |
