Russian Green Borscht

No beets in this one! Adapted from When the Good Cook Gardens.

Ready In:
1hr 50mins
Serves:
Units:

ingredients

  • 2 lbs beef chuck, cut in 1-inch cubes
  • 2 quarts water
  • 4 teaspoons beef base (or 4 beef bouillon cubes)
  • salt (don't add too much, the beef base will be salty)
  • pepper
  • 1 parsnip, peeled and diced
  • 1 carrot, peeled and diced
  • 2 leeks, chopped
  • 2 stalks celery, chopped
  • 2 medium potatoes, peeled and diced
  • 12 lb sorrel, chopped
  • 12 lb spinach leaves, chopped
  • sour cream (to garnish)

directions

  • Place beef in a large pot or Dutch oven.
  • Add water, beef base, salt and pepper.
  • Cover, bring to a boil, and simmer 1 hour.
  • Add parsnips, carrots, leeks, celery and potatoes.
  • Cover and simmer 30 minutes more, or until meat is tender.
  • Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
  • Taste and add sugar if it's too sour.
  • Ladle into soup bowls and garnish with sour cream.
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RECIPE MADE WITH LOVE BY

@Chocolatl
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@Chocolatl
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"No beets in this one! Adapted from When the Good Cook Gardens."
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  1. breezermom
    I really loved this soup! And I feel that it is so good for me, with all the greens! A soup I didn't mind having leftovers for lunch the next day. Thanks for sharing. Made for Culinary Quest Summer 2014.
    Reply
  2. Chocolatl
    No beets in this one! Adapted from When the Good Cook Gardens.
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