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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 8 |
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I always thought borsht soup was just made with beets until I tried this recipe. Sorry cannot advise amount of water - this is the way the recipe was given to me and so I would assume using a normal size soup/stock pot. Ingredients:
3 cups boneless beef cubes |
1 large onion |
water, to cover |
7 -8 large beets, cubed (or 20 small) |
5 -7 bay leaves |
1/4 cup white vinegar, to taste (up to 1/2 cup) |
sour cream |
Directions:
1. Brown beef cubes with onion and salt & pepper to taste. (I used moose meat).
2. Cover with 4 cups water and simmer 1/2 hour on low.
3. Add cubed beets (8-10 cups) and simmer 10 minutes.
4. Add more water til pot is 3/4 full. (I added 8 cups beef broth).
5. Add bay leaves and simmer 1 hour.
6. Add vinegar to taste and simmer 1 hour uncovered.
7. Remove bay leaves and serve with dollop of sour cream.
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