Borscht
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
2 boxes of 32oz beef broth2.2 lbs stew meat4 cups beet greens4 cups celery10 oz shredded carrots2 cups chopped green beans1 large can diced tomatoes4 cups of cooked peeled beets10 oz heavy whipping cream1 package (about 10 sprigs) of fresh dill4 cups of potatoes4 cups of cabbage1 large onioncelery saltpepperonion powderwaterbeef bouillion
makes 32 1 cup servings
I take the beef, onion and 1 box of beef broth and put it in the crockpot overnight so it can get nice and tender, I also add a little onion powder and pepper.
The next day I chop up all the ingredients... I boil the beets for a while to cook them a bit, and throw it all except the cream into the pot. I add bouillion, celery seed/salt, and other seasoning to taste.
Cook slowly until all the vegetables are soft then add cream. It is usually an orangish color at first, but kept in the fridge overnight it turns a gorgeous pink and tastes even better.
My great grandmother (who turned 91 this year) taught me to make this when I was little, the only thing different is she uses a soup bone, and I don't know where to get one so I use the crock pot to make the meat tender.
Number of Servings: 32
Recipe submitted by SparkPeople user LINDYMARIE.
I take the beef, onion and 1 box of beef broth and put it in the crockpot overnight so it can get nice and tender, I also add a little onion powder and pepper.
The next day I chop up all the ingredients... I boil the beets for a while to cook them a bit, and throw it all except the cream into the pot. I add bouillion, celery seed/salt, and other seasoning to taste.
Cook slowly until all the vegetables are soft then add cream. It is usually an orangish color at first, but kept in the fridge overnight it turns a gorgeous pink and tastes even better.
My great grandmother (who turned 91 this year) taught me to make this when I was little, the only thing different is she uses a soup bone, and I don't know where to get one so I use the crock pot to make the meat tender.
Number of Servings: 32
Recipe submitted by SparkPeople user LINDYMARIE.
Nutritional Info Amount Per Serving
- Calories: 166.4
- Total Fat: 7.5 g
- Cholesterol: 45.0 mg
- Sodium: 464.0 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.8 g
- Protein: 12.2 g
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