Hot Beef Borscht With Sour Cream Recipes

BEEF AND BEET BORSCHT

Steps:

• Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
• Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
• Serve garnished with sour cream and dill.

BEEF BORSCHT

Steps:

• Preheat oven to 350 degrees F.
• Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
• To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
• Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
• When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
• Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.

BEEF BORSCHT WITH SOUR CREAM

Steps:

• First Day:.
• Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
• Cover and bring to a boil; skim the surface.
• Reduce heat; simmer, covered one hour.
• Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
• Remove from heat.
• Lift out the beef; set aside.
• Remove marrow bone and discard.
• Strain the soup; skim off fat. (You should have about 9 cups of liquid.).
• Return the soup and beef to the kettle.
• Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
• Reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
• Remove from heat and refrigerate over night.
• Day Two:.
• Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling.
• Top each serving with a spoonful of sour cream and garnish with snipped dill.
• I have no idea how many servings this actually makes since I always divided it up and froze it. I've guessed for this and if I was wrong I apologize.