The Tarasoff familys Texas Borscht
From skystone 16 years ago
- 3 minutes to make
- Serves 10
My family's favorite borscht, served with a good crusty bread. Given with a bow to my father-in-law Boris.
Ingredients
- 6 tbsp butter shopping list
- 1 large onion, chopped shopping list
- 1 large carrot, grated shopping list
- 1 large green pepper, diced shopping list
- 3 1/2 cups shredded cabbage shopping list
- 1 medium beet, grated or use 1 jar or more of pickled beets to taste shopping list
- 1 rib celery, diced shopping list
- 1/2 tart apple diced shopping list
- 2 medium potatoes, diced shopping list
- 1 can tomato paste shopping list
- 4 cloves garlic, minced shopping list
- 2 qts. vegetable or chicken stock shopping list
- I soup bone with meat shopping list
- beef, cubed (your choice of what cut you want to use) shopping list
- bouquet garni ( 1 bay leaf, 8 peppercorns) or store bought kind shopping list
- 1 tsp sweet Hungarian paprika shopping list
- salt and pepper to taste shopping list
- 1 tbsp lemon juice shopping list
- chopped parsley and dill shopping list
- sour cream shopping list
How to make it
- 1. Saute onion, carrot and pepper about 5 min.
- 2. Stir in cabbage, beet, celery, and saute 10 15 min.
- 3. Stir in apple, potatoes, tomato paste and garlic. Add stock and
- bouquet garni, bring to a boil.
- 4. Reduce heat and simmer until the beef falls off the soup bone and the vegetables are tender.
- 5. Add paprika, salt, pepper, sugar, lemon juice to taste.
- 6. This is also excellent without any meat added and made with vegetable stock.
- Serve with parsley, dill and sour cream.
People Who Like This Dish 3
- foreverbaking Vancouver, CA
- zanna MOUNT CLEMENS, MI
- skystone Boerne, TX
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