Printable Borscht Recipe

Printable Borscht Recipe

You will need:

• a big tub of sour cream
• meat (stewing beef or soup bone or chuck roast) (I used about a 3 lb. roast in this recipe but the quantity is totally up to you)
• 2 Tbs. butter for meat
• 2 Tbs. butter for onions  (4 Tbs. butter between the two)
• 2 onions in large chunks
• 4 large cloves of garlic finely chopped
• half a pot of water
• 2 Tbs. parsley
• 1 Tbs. lemon juice
• 6 oz. can of tomato paste
• 1/2 medium head of cabbage cut in bite-size chunks
• 5 carrots cut in bite-size chunks
• 12 potatoes
• 15 beets sliced or cut into bite-sized pieces (canned beets may also be used, but they will not need as long to cook)
• 2 bay leaves
• 1 tsp. salt
• 1/4 tsp. pepper
• 3-4 beef bouillon cubes

-Put 2 Tbs. butter in bottom of pot.  Cook meat on medium-low heat to sear.
-Remove meat when done, ad 2 Tbs. butter and saute onions and garlic.
-Put meat back into pan and ad half a pot of water.
-Add salt, pepper, bouillon cubes, parsley, lemon juice, tomato paste, bay leaves
-Pour in cabbage and carrots and beets (if using raw ones)
-Let all boil for 1 hour.
-Add potatoes (and beets with juice if using canned ones) and cook for 45 minutes.
-Take out potatoes and chop up.
-Serve with a dollop of sour cream and dipping bread.