Hot Borscht
Ready In: 2 hrs 10 mins
Serves: 12
Yields: 12
Ingredients
- 1 1⁄2 lbs beef brisket, cubed
- 1 lb beef marrow soup bones
- 2 quarts water
- 1 tablespoon salt
- 1 lb canned beets, sliced
- 1 lb tomatoes, canned and broken up
- 3 tablespoons Worcestershire sauce, divided
- 3 cups cabbage, shredded
- 1 cup carrot, shredded
- 1 cup onion, chopped
- 5 sprigs fresh parsley
- 2 bay leaves
- 1 teaspoon sugar
- sour cream (optional)
- 1 sprig fresh dill (optional)
Directions
- In a large saucepan, combine beef, marrow bones, water and salt, bring to a boil. Reduce heat and simmer, covered 1 1/2 hours. Skim off any foam that forms.
- Strain beets, reserving liquid and set aside. Combine beet juice, tomatoes, and 2 tablespoons Worcestershire sauce. Add to beef broth. Also add cabbage, carrots, onions, parsley, bay leaves and sugar. Bring to a boil. Reduce heat and simmer 20 to 30 minutes.
- Stir in beets, and remaining Worcestershire sauce. Serve with a dollop of sour cream and a sprig of dill.
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