Recipe

Beef Borscht With Sour Cream Recipe

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Ingredients

Directions

Step #1 First Day:.
Step #2 Place the marrowbone, 1 tbsps salt, & 2 qts.
Step #3 water in a deep 8 quart (2 gal) kettle or soup pot.
Step #4 Cover up, & bring to a boil; skim the surface.
Step #5 Reduce heat; simmer, covered one hr.
Step #6 Add tomatoes, quartered onion, peppercons, parsley, & bay leaf; simmer, celery, covered for 2 hrs.
Step #7 Remove from heat.
Step #8 Lift out the beef; set aside.
Step #9 Remove marrowbone & discard.
Step #10 Strain the soup; skim off fat.
Step #11 (You should have about 9 c of liquid.
Step #12 ).
Step #13 Return the soup & beef to the kettle.
Step #14 Add beets, sliced onion, dill, vinegar, cabbage, sugar, carrots, & 1 tsps salt; bring to a boil.
Step #15 Reduce heat; simmer covered for 30 min or until beef & veggies are tender.
Step #16 Remove from heat & put in the fridge over night.
Step #17 Day Two:.
Step #18 Remove the beef from the soup.
Step #19 Cut it into cubes & return to the soup.
Step #20 Heat carefully to boiling.
Step #21 Top each serving with a spoonfull of sour cream & garnish with snipped dill.
Step #22 I have no idea how many servings this actually makes since I always divided it up & froze it.
Step #23 I've guessed for this & if I was wrong I apologize.
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