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Features for "Russian Beef Borscht"
Served as starter. Non-vegetarian dish.
Ingredients for "Russian Beef Borscht" (Click here for measurement conversion) 1 lb Lean Beef in 1/2 inch cubes
2 can Beef broth
Water
6 oz Tomato paste
1 teaspoon Salt
1/2 teaspoon White Pepper
1/2 teaspoon Black Pepper
1 Tablespoon Vegetable Oil
3 Garlic Cloves, minced
2 Onions sliced (2 cups)
4 cup coarsely shredded Beets
4 cup coarsely shredded Cabbage
2 cup coarsely shredded Carrots
1 1/2 cup thinly sliced Celery
1/4 cup minced fresh Parsley OR 2 Tablespoon dried Parsley flakes
1 1/2 teaspoon dried Dill Weed
1 teaspoon Dill seed
1 teaspoon Celery seed
2 Bay Leaves
1 1/2 teaspoon Sugar
Method for "Russian Beef Borscht"
Brown beef quickly and transfer to a very large soup kettle. Add broth and water, tomato paste, salt, white and black pepper. Bring to boil, reduce heat, cover and simmer for 1 1/2 hours. In skillet, heat oil, add garlic and onions and saute for 5 minutes. When meat is done, add to soup kettle with remaining ingredients. Bring back to boil, reduce heat, simmer uncovered for 45 minutes or until vegetables are tender. Discard bay leaves before serving.
Comments
Serves: 12
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