Jen's Borscht With Beef Recipe - Allrecipes.com
  • READY IN ABOUT 6 hrs

Jen's Borscht With Beef

Recipe by  

"This is how I like to make borscht for my family. It is very thick and satisfying on a cold winter night. Many people who are scared of beets enjoy my borscht because it has so many other flavors. For best flavor, top each bowl of borscht with a tablespoon of sour cream."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Combine soup bones and water in a large pot; bring the water to a boil, reduce heat to medium-low, and cook at a simmer for 4 hours.
  2. Remove soup bones and meat from pot; set aside until cool enough to handle. Skim fat from the surface of the broth. Add potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth. Bring broth again to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour more.
  3. Pick meat off soup bones and add back to soup. Discard bones and fat. Stir cabbage, diced tomatoes, and tomato paste into the soup. Continue cooking at a simmer until the cabbage is tender, about 15 minutes.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 5 hrs 15 mins
  • READY IN 5 hrs 45 mins
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Reviews More Reviews

Jul 07, 2014

Also wanted to mention that I think is use half as much tomato paste next time.

 

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Nutrition

  • Calories
  • 132 kcal
  • 7%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 2358 mg
  • 94%

* Percent Daily Values are based on a 2,000 calorie diet.

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