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Prep Time: 0 Minutes Cook Time: 112 Minutes |
Ready In: 112 Minutes Servings: 8 |
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There are many variations of the Eastern European Borscht. This is one that I use. Ingredients:
large pot of boiling water 3/4 full |
1 pound beef bones |
3-4 beets |
6 carrots |
1 onion |
1 small cabbage |
1 green bell pepper |
2-3 large soft peeled tomatoes ( can substitute with canned) |
2-3 cloves chopped garlic |
cilantro/parsley/ dill |
2-3 tsp. lemon juice |
small amount of white vinegar |
salt and black pepper to taste. |
Directions:
1. Boil beef bones and then wash them and put in the pot of water.
2. Add beets and cook until soft and then cool and peel.
3. Add 1/2 the carrots to the boiling water.
4. Shred 1/2 of the head of cabbage and add to pot along with the green pepper chopped.
5. Grate the rest of the carrots along with the beets or just cut up into small pieces and put in pot.
6. Add remainder of ingredients and let cook for about 20 minutes on a low flame.
7. You can add potato, broccoli, cauliflower or kidney beans as well as zucchini in order to enhance the flavors.
8. Borscht must really sit for a day in order to really get to its peak flavor.
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