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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 tbsp. butter
1/2 cup finely chopped onions
1-1/2 lb. beets, cut into strips
1/4 cup red wine vinegar
1 tsp. sugar
2 tomatoes, peeled, seeded and coarsely chopped
2 tsp. salt
Black pepper, freshly ground
2 qt. beef stock
1/2 lb. white cabbage, quartered, cored, coarsely shredded
1/4 lb. boiled ham, cut into 1-inch cubes
1/4 lb. all-beef frankfurters, cut into 1/2-inch rounds
1 lb. boiled brisket, cut into 1-inch cubes
4 sprigs parsley, tied together with
1 bay leaf
1 cup sour cream
1/2 cup finely chopped dill or parsley
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Directions:
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In an 8-quart pot melt the butter over moderate heat. Add the onions and, stirring frequently, cook 3 to 5 minutes, or until they are soft but not brown. Stir in beets, then add the wine vinegar, sugar, chopped tomatoes, 1 tsp. of salt and a few grindings of black pepper. Pour in 1/2 cup of the stock; cover the pan and simmer undisturbed for 50 minutes. Pour the remaining stock into the pot and add the shredded cabbage. Bring to a boil, then stir in the ham, frankfurters and beef.
Submerge the tied parsley and bay leaf in the soup; add another tsp. of salt and simmer, partially covered, for 1/2 an hour. Transfer borscht to a large tureen and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borscht at the discretion of each diner.
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