Borscht, Russian
Created by dienia b on February 18, 2016
- Servings: 8
- Prep Time: 60m
- Cook Time: 4h
- Recipe #22904
Ingredients
- FOR SOUP STOCK
- 1 (2 pound) beef blade roast (with bones, pot roast)
- 5 cups beef broth
- 1 cup cabbage, diced
- 1 cup potatoes, diced
- 2 tablespoons tomato paste
- 75 grams sauerkraut (1/2 cup)
- 1 tablespoon granulated sugar
- 3 bay leaves
- 1 tablespoon oil
- FOR SAUTE MIX
- 1 cup beets, julienned
- 1 cup yellow onions, diced
- 6 ounces carrots (diced, 2 carrots)
- 1/4 cup parsley, diced (parsley root)
- 2 tablespoons butter
- 2 tablespoons apple cider vinegar
- FOR PUREE MIX
- 3 ounces sliced bacon (3 strips, frozen)
- 4 garlic cloves, smashed
- 1/2 teaspoon black pepper
- 1/4 cup parsley, minced
How to Make
-
Step 1: Sear beef in oil.
-
Step 2: Add rest of stock ingredients, then cook stock 4 hours simmering.
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Step 3: Shred the beef.
-
Step 4: Add potatoes last hour of cooking time.
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Step 5: Saute veggies in butter until just tender.
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Step 6: Add vinegar to keep color add to stock; cook 10 minutes.
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Step 7: In a food processor, mix up pesto of garlic bacon parsley, add last 5 minutes.
Nutritional Facts
- Serving Size: 1 (390.1 g)
- Calories 418.7
- Total Fat - 29 g
- Saturated Fat - 11.6 g
- Cholesterol - 99.8 mg
- Sodium - 749 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 2.6 g
- Sugars - 5.9 g
- Protein - 25.6 g
- Calcium - 58.8 mg
- Iron - 3.7 mg
- Vitamin C - 16.4 mg
- Thiamin - 0.2 mg