Borscht II Recipe - Allrecipes.com
Borscht II Recipe
  • READY IN 3 hr

Borscht II

Recipe by  

"This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with sour cream."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • COOK

    3 hrs
  • READY IN

    3 hrs

Directions

  1. In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.
  2. Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2008

This Borscht is pretty good, but it could use some modifications. As the other reviewers suggested, a few tablespoons of dill is necessary to make this authentic. Also, I substituted tomato puree for the tomato juice to thicken the soup and give it a little heartier flavor. I'd also suggest adding more salt and pepper, to taste. This should be served with a dollop of sour cream, plain yogurt, or kefir. If you want to reduce the fat content, let the borscht cool and skim the fat off the top - the beef shanks do add a good amount of grease.

 
Most Helpful Critical Review
Jan 28, 2011

Very good.

 

26 Ratings

Feb 21, 2007

Great Borsch! I was trying to find a recipe that is similar to my Grandma's Polish Borsch and this one sounded close. Im giving this 4 stars because, like other reviewers said, it needs that fresh dill to give it the right taste. I added about 3 tablespoons. I also used much more cabbage and beets than was supposed to. an entire small head of cabbage and 6 large beets. I also think this recipe would be better if using short ribs instead of beef schank, but everyone in my family enjoyed this. Tumbs up - im not an experienced cook yet and it was not too difficult to make.

 
Oct 16, 2003

Two spoons up! Chopped everything with a knife, and it took just a little bit of time. Add about 1 tablespoonful of dill weed for a really nice flavor.While the soup was simmering, I made some French bread. Oh, what a good meal. This soup tastes even better the next day.Highly recommend this recipe!!!!

 
Jan 11, 2004

A tablespoon of dill put this into the "awesome" category.

 
Jan 11, 2004

I had never eaten borscht before. However, my curiosity was piqued by some friends who recently visited Russia and raved about the borscht. So I looked up several recipes and this one seemed the most appealing. All I can say is WOW!!! This soup is incredible!! It's rich yet it is really low in fat (I refrigerated the broth overnight and skimmed off the fat) and high in fiber. The color is gorgeous. It fits in perfectly with the way I eat. I used my Cuisinart to shred the veggies so it was really a snap. This is now one of my favorites.

 
Dec 08, 2009

modifications beet - wrap in aluminium foil and bake at 220C for an hr beef - put very thin layer of flour on it before frying it. more puree tomato add dill, vinegar and sour cream

 
Oct 11, 2008

Made slight modifications to this recipe, based on Borscht I. Added dill weed. My husband loved this recipe. Thank you!

 

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Nutrition

  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 775 mg
  • 31%

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

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