Beef Borscht With Sour Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • First Day:
  • Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
  • Cover and bring to a boil; skim the surface.
  • Reduce heat; simmer, covered one hour.
  • Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
  • Remove from heat.
  • Lift out the beef; set aside.
  • Remove marrow bone and discard.
  • Strain the soup; skim off fat. (You should have about 9 cups of liquid.).
  • Return the soup and beef to the kettle.
  • Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
  • Reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
  • Remove from heat and refrigerate over night.
  • Day Two:
  • Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling.
  • Top each serving with a spoonful of sour cream and garnish with snipped dill.
  • I have no idea how many servings this actually makes since I always divided it up and froze it. I've guessed for this and if I was wrong I apologize.
Advertisement