Beef, Soups and Stews

Russian Meat Borscht

  • 3 pounds Chuck with bone
  • 2 (16 ounce) cans Diced beets with juice
  • 2 medium Potatoes, diced
  • 2 Carrots, diced
  • 1 large Onion, diced
  • 1/2 cup Cooked white beans
  • 2 cloves Garlic, crushed
  • 2 tablespoons Salt
  • 1/2 teaspoon Pepper
  • 2 tablespoons Flour mixed with small amount cold water
  • 1 cup Canned tomatoes
  • 1/2 head Cabbage, chopped
  • 1 tablespoon Parsley, chopped
  • 3 tablespoons Lemon juice
  • 3 tablespoons Sugar

    • First sear and brown meat in large pot.Add 5 quarts water; bring to boil, and cook­covered­over low heat for 2 1/2 hours. When meat is cooked, add the following ingrediants: diced beets with juice, potatoes, onions, carrots, and cabbage. Cook for 20 minutes. Add beans, tomatoes, garlic, pepper, salt, parsley, sugar, vinegar, thickened flour; cook another 20 minutes. Taste for seasoning. Serve borscht with bowl of sour cream on side. Each serving should have a piece of meat cut into it. This soup should be prepared in advance, refrigerated, and then reheated.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Chris Cody of Fort Worth, TX. 

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