Spoil the Son-In-Law Borshch
- Ready In:
- 3hrs 45mins
- Ingredients:
- 9
- Yields:
-
8 quarts
ingredients
- 2 lbs beef, and bones
- 4 -5 large beets, peeled and sliced
- 3 large carrots, peeled and sliced
- 1 large onion, sliced thin
- 1⁄4 head cabbage, cut into wedges
- 1 teaspoon citric acid (to taste) or 1 teaspoon lemon juice (to taste)
- 2 teaspoons salt (or to taste)
- white sugar or honey
- 4 garlic cloves, minced
directions
- In a large soup pot, boil meat and bones in water. Remove the foam. Cook on a low boil or high simmer for about 1 hour.
- Add the beets, carrots, onions, cabbage to the soup. Add water if needed. Cook another 45 minutes, or more if you'd like.
- Add sour salt or lemon juice and salt, bring to a boil again, and simmer another hour.
- TASTE the soup. Add sugar/honey slowly, until it is the taste you like. It will take more than you think to get that wonderful sweet-sour taste. Cook another 30 minutes.
- Add the garlic, cook another 15 minutes.
- Eat with hearty bread.
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Reviews
-
(This is ROV chef's wife) I made this recipe last night as a surprise for my husband since he is of Russian descent and says he likes the soup. I really didn't know what to expect, since I had never eaten, much less made Borshch before. I'm not a fan of beets, and everyone I talked to today looked at me funny when I explained what I was making for dinner! But hubby has really good taste in food so I can't imagine not liking something he enjoys! I used a brisket for the beef and used about a carton of low sodium beef stock instead of all water. I also added a potato and put in whole garlic cloves with the other veggies instead of waiting until the end. Mainly because I am lazy. :) I think I ended up cooking it about an hour longer than this recipe calls for because I wanted the meat to break up easily. I looked at many recipes but this is the one I primarily used...and wow! It was fantastic. I will definitely be making borshch again!
Tweaks
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(This is ROV chef's wife) I made this recipe last night as a surprise for my husband since he is of Russian descent and says he likes the soup. I really didn't know what to expect, since I had never eaten, much less made Borshch before. I'm not a fan of beets, and everyone I talked to today looked at me funny when I explained what I was making for dinner! But hubby has really good taste in food so I can't imagine not liking something he enjoys! I used a brisket for the beef and used about a carton of low sodium beef stock instead of all water. I also added a potato and put in whole garlic cloves with the other veggies instead of waiting until the end. Mainly because I am lazy. :) I think I ended up cooking it about an hour longer than this recipe calls for because I wanted the meat to break up easily. I looked at many recipes but this is the one I primarily used...and wow! It was fantastic. I will definitely be making borshch again!
RECIPE SUBMITTED BY
<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher & Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher & Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p>
<p>Saralaya</p>