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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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This makes a wonderfully healthy, hearty borscht adapted from a recipe . The original recipe calls for simmering for 2 hours, but we've found that this isn't sufficient for tenderizing even quality stew meat, so I've upped the cooking time to a total of 4 hours. I would add one tablespoon of honey first, taste, and only add more if needed. Don't forget the sour cream! Ingredients:
4 quarts water |
1 1/2 lbs stew meat (optional) |
2 medium onions, sliced into rounds |
2 stalks celery, cut in 1-inch lengths |
4 -6 carrots, sliced into thin coins |
4 beets, peeled and sliced |
1 head green cabbage, cut into wedges |
1 bay leaf |
1 tablespoon salt |
1 beet, grated (optional) |
1 (6 ounce) can tomato paste |
2 tablespoons vinegar |
1 -2 tablespoon honey |
sour cream |
Directions:
1. Into 4 quarts of water add stew meat, onions, celery, sliced beets, cabbage, bay leaf, and salt.
2. Simmer for 3.5 hours.
3. After simmering add grated beets (optional), tomato paste, vinegar and honey.
4. Simmer for another 20 minutes.
5. Add salt and pepper to taste.
6. Serve each bowl with a dollop of sour cream.
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