Borscht
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 oz. beets1 lb. beef chuck2 TBS vegetable oil4.5 cups waterone 28 oz. can whole plum tomatoes, drained and chopped2 cups shredded cabbage1 medium onion, chopped2 medium carrots, peeled and sliced2 medium celery stalks, sliced1.5 tsp. tomato paste2 TBS red wine vinegar2 tsp. fresh lemon juice.75 tsp ground black pepper
Preheat oven to 400 F.
scrub 12 oz. beets.
Wrap the beets together in aluminum foil and roast on a baking sheet until they can be easily pierced with a fork, about 1 hr. Let cool, peel, then slice and cut into thin strips.
While beets are roasting, cube 1 lb. beef chuck and lightly dredge with all purpose flour.
Heat in a soup pot, over medium-high heat 2 tbs. vegetable oil.
Add the meat and brown on all sides. Stir in water and add can of plum tomatoes.
Bring to a boil, reduce heat and simmer, partially covered until meat is almost tender, about 30 min.
Stir in: cabbage, onion, carrots, celery, and tomato paste.
Simmer, partially covered until vegetables and meat are tender, about 30 min.
Stir in beets along with red wine vinegar, lemon juice, garlic, and black pepper.
Simmer, partially covered, for 15 min. Thin soup with water if necessary.
Makes about 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user SCGOLFER.
scrub 12 oz. beets.
Wrap the beets together in aluminum foil and roast on a baking sheet until they can be easily pierced with a fork, about 1 hr. Let cool, peel, then slice and cut into thin strips.
While beets are roasting, cube 1 lb. beef chuck and lightly dredge with all purpose flour.
Heat in a soup pot, over medium-high heat 2 tbs. vegetable oil.
Add the meat and brown on all sides. Stir in water and add can of plum tomatoes.
Bring to a boil, reduce heat and simmer, partially covered until meat is almost tender, about 30 min.
Stir in: cabbage, onion, carrots, celery, and tomato paste.
Simmer, partially covered until vegetables and meat are tender, about 30 min.
Stir in beets along with red wine vinegar, lemon juice, garlic, and black pepper.
Simmer, partially covered, for 15 min. Thin soup with water if necessary.
Makes about 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user SCGOLFER.
Nutritional Info Amount Per Serving
- Calories: 116.7
- Total Fat: 3.8 g
- Cholesterol: 36.9 mg
- Sodium: 100.4 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.5 g
- Protein: 12.3 g
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