Malorossisky Borshch
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 1 1⁄2 lbs red beets, peeled and cut into 1/8 x 2-inch strips
- 1⁄4 cup red wine vinegar
- 1 teaspoon sugar, optional with the wine replacement
- 2 fresh tomatoes, peeled and chopped (or 4-6 canned)
- 2 teaspoons salt
- black pepper
- 1 1⁄2 quarts beef stock
- 1⁄2 lb cabbage, shredded
- 1⁄4 lb ham, cut into cubes
- 1 lb leftover cooked beef, cut into small chunks
- parsley
- 1 bay leaf
- fresh dill
- sour cream
Directions
- Saute the onions in a bit of broth or butter for about five minutes.
- Stir in the beets, then add vinegar[or wine and vinegar], sugar [optional], tomatoes, 1 teaspoon of the salt, and a few grindings of pepper.
- Pour in 1/2 cup of the stock, cover, and simmer for an hour.
- Pour the rest of the stock into the soup, add the chopped cabbage, and bring to a boil. Stir in the ham and beef, parsley and bay leaf, and simmer, partially covered for 30 minutes.
- When ready to serve, ladle into bowls, sprinkle with chopped fresh dill, and serve with a bowl of whipped sour cream.
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