
Borscht

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You can approach borscht in two ways: The first is simply t simmer beets and other vegetables in broth and serve with sour cream. The second is to cook short ribs in broth, take the meat off the bones, and combine the meat and other vegetables in a substantial and irresistible soup-stew. Whichever version you do make, the central operation is dealing with the beets, which can be roasted in the oven, boiled, or cooked in the microwave before peeling and dicing. (Boiling takes about the same amount of time. Or; for tips on microwaving). Borscht can be made with canned beets, but something essential is lost.
ingredients
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serves: 8
Complex Version:
4 beef short ribs (about 3 pounds total)
1 onion (quartered)
2 carrots (peeled and cut into1-inch pieces)
2 quarts chicken broth (or water)
Bouquet garni
Simple Version:
2 quarts full-flavored broth
Both Versions:
1 onion (chopped)
4 leeks (white part only, cleaned and thinly sliced)
3 cloves garlic (minced)
4 beets (roasted in the oven, cooked in the microwave, or boiled, until easily penetrated with a skewer, peeled and diced)
6 tablespoons good wine vinegar (or more to taste)
Salt
Pepper
Sour cream or creme fraiche for serving
4 tablespoons coarsely chopped fresh dill (optional)
Servings Per Recipe: 8
Amount per Serving
Calories: 438
- Total Fat: 20.5 g
- Saturated Fat: 8.2 g
- Trans Fat: 0 g
- Cholesterol: 100.4 mg
- Sodium: 1012.4 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.9 g
- Sugars: 6.9 g
- Protein: 44 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012