Borscht (Ukrainian / Polish / Slovak / Rusyn)

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Nutritional Info
  • Servings Per Recipe: 17
  • 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

View full nutritional breakdown of Borscht (Ukrainian / Polish / Slovak / Rusyn) calories by ingredient


Introduction

A recipe that my pop said "is as good as grandmom's". Based on a recipe found in The Frugal Gourmet's Immigrant Ancestors", with variations. A recipe that my pop said "is as good as grandmom's". Based on a recipe found in The Frugal Gourmet's Immigrant Ancestors", with variations.
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 fresh
    67 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

Tips

Portion size is 2 cups.

Save time & use bagged coleslaw mix.

Cook beets the day before.

Can be made with leftover beef roast or lamb roast.

Serve with a dollop of sour cream & chopped dill weed.


Directions

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.