Borscht (Ukrainian / Polish / Slovak / Rusyn)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
40 oz Beef chuck 4 cup Beef stock, home-prepared 8 cup (8 fl oz) Water, tap 680 grams Cabbage, fresh 15 oz Beets (canned whole not pickled) approx 3 beets/serving 2 cup Beets, cooked from fresh67 serving CRACOVIA Horseradish w/beets 1 tsp. (5g) (by GABIRUSZCZAK) 8 serving Greens Beet Raw 1 oz 1 medium (2-1/2" dia) Onions, raw 1 serving Lemon, fresh squeezed, juice of one whole lemon 1 glass (3.5 fl oz) Red Wine 4 tbsp Apple Cider Vinegar, Bragg's Organic 5 clove Garlic 1 tsp Pepper, black 2 tsp, crumbled Bay Leaf 4 1tsp Olive Oil 1 can Canned Tomatoes
Heat olive oil in deep pot. Cube beef and brown in the oil. Add garlic & onions. When onions are soft, add remaining ingredients, including the liquid in the canned beets & tomatoes. Cook until meat falls apart. Serve with a dollop of sour cream & chopped dill weed, if desired.
Serving Size: Makes 16, 2 cup servings (Makes 8-9 quarts of stew)
Number of Servings: 17
Recipe submitted by SparkPeople user JATO791.
Serving Size: Makes 16, 2 cup servings (Makes 8-9 quarts of stew)
Number of Servings: 17
Recipe submitted by SparkPeople user JATO791.
Nutritional Info Amount Per Serving
- Calories: 172.7
- Total Fat: 5.5 g
- Cholesterol: 43.4 mg
- Sodium: 568.3 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.3 g
- Protein: 15.5 g
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