Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, borsch. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Borsch is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Borsch is something that I have loved my entire life. They are nice and they look fantastic.
Add the shank slice or stew beef. Let the beef brown lightly on one side, then turn over. Add the chopped onions to the pot.
To get started with this recipe, we must prepare a few ingredients. You can have borsch using 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Borsch:
- Prepare 3-4 lbs Beef Roast (Bone or Chuck)
- Make ready 2 1/2 qts Water (boiling)
- Get 1/2 c Dry Lima Beans (large)
- Make ready 2 Potatoes (small, whole and peeled)
- Get 2 Bay Leaves (whole)
- Get 1 Tbsp Salt
- Prepare 1/2 tsp Pepper
- Make ready 1/2 c Carrots (diced)
- Take 1 c Celery (dices)
- Prepare 1 Onion (medium, chopped)
- Make ready 1 c Frozen Mixed Vegetables
- Take 1 Can Tomato Sauce (small)
- Take 16 oz Can Tomatoes (approximately 1 lb)
- Make ready 1/2 c Bell Pepper (chopped)
- Make ready 2 c Cabbage (chopped)
- Make ready 2 Tbsp Parsley, (chopped)
- Get 1/2 tsp Dill Weed
- Make ready 1 Yellow Chili (optional)
- Get 1 Tbsp Sugar
- Prepare 1 tsp M.S.G
My mother's basic borscht recipe begins with a base of chopped onions, cabbage and celery sautéed in butter, fresh-pressed (or grated) garlic, a can of diced tomatoes and a few cups of chicken broth (or beef broth, or even water with a little chicken or beef bouillon added for flavour). This post may contain affiliate links. I love the deep ruby color of this borsch! Borscht is one of those soups that has dozens of variations.
Instructions to make Borsch:
- Wash beef in a colander. Bring water to boil in a pot. Add beef, lima beans, and potatoes and bring to boil. Add salt and pepper and simmer for approximately 2 hours until the meat is tender.
- Remove meat and add carrots, celery, onions, and mixed vegetables. Cook 15 minutes.
- Break up tomatoes by hand and add the rest of the ingredients. Simmer for 30 minutes longer.
- Remove potatoes and mash, then return to the soup.
- Remove the bay leaf and chili.
- Before serving, take the roast that was cooked in the soup and cut it up into 1 1/2" squares and place into a casserole dish one layer deep. Sprinkle with salt and pepper. Bake in a 375 degree oven until browned. Serve meat on the side with mustard or horse radish. Eat with the soup and bread.
This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. Borsch did originate in Ukraine, but I named my recipe based on the one I learned from my mom and where I grew up. There are many, many versions of borscht now that differ in one ingredient or another and they all have a specific name. Rather that get technical, this is the recipe that I make at home and that I learned from my family, that's. This soup is a must for those who enjoy a beet/vegetable soup.
So that’s going to wrap it up for this exceptional food borsch recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
