Spinach Borscht
photo by Cooking Borscht
- Ready In:
- 2hrs 40mins
- Ingredients:
- 12
- Yields:
-
2 quarts
- Serves:
- 4
ingredients
- 10 cups water
- 16 ounces beef bones and beef brisket
- 3 medium potatoes
- 1 carrot
- 1 yellow onion
- 1 bell pepper
- 16 ounces spinach
- 2 tablespoons tomato puree
- 1⁄2 lemon
- 1 tablespoon vegetable oil
- 2 eggs
- 1 teaspoon salt
directions
- Place beef bones and brisket into a pot, add water, cover with a lid and quickly bring to a boil. Turn the heat down to low and skim all the foam that might appear during boiling. Cook for 2 hours, add salt 30 minutes before the broth is done. Take the brisket out, separate meat from the bones and cut into bite sized pieces. Strain the broth.
- Shred the carrots, cut onions and green bell peppers into small cubes. Heat some oil in a skillet and cook the vegetables on medium low heat for 10 minutes. Add tomato puree and cook for another 5 minutes.
- Wash spinach under running water and place into a colander. Pour boiling water over the spinach, wring it and cut into strips.
- Bring the broth back to a boil, add cubed potatoes and cook for 15 minutes. Then add spinach, lemon juice, cooked vegetables and salt to taste. Keep cooking for 5 more minutes.
- Whisk the eggs and slowly pour them into boiling borscht. Remove the borscht from heat.
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RECIPE SUBMITTED BY
Cooking Borscht
Bedford, Texas