Hillwood Museum Borscht,Copycat
Created by dienia b on June 30, 2023
- Servings: 8
- Prep Time: 9m
- Cook Time: 90m
- Recipe #41056
Ingredients
- 8 ounces beef stew meat, diced
- 8 ounces applewood smoked bacon, minced
- 1 tablespoon oil
- 2 cups red bell peppers, diced
- 2 carrots, diced
- 1 cup onion, diced
- 2 cloves garlic, smashed
- 2 pounds Yukon gold potatoes, peeled, diced
- 6 cups beef broth
- 2 bay leaves
- 15 ounces beets, diced and undrained (1 can)
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 2 pounds white cabbage, chopped
- Topping
- 4 ounces sour cream
- 1 tablespoon fresh dill, minced
How to Make
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Step 1: Heat oil and cook bacon and remove when cooked.
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Step 2: Add seasoning to taste to small diced beef stew meat and brown.
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Step 3: Add browned stew meat and put with the bacon.
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Step 4: Add onions and peppers and cook until translucent.
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Step 5: Add garlic, beef and bacon back in.
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Step 6: Add carrots and potatoes.
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Step 7: Stir, add broth, bay leaves, and undrained beets .
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Step 8: Add seasoning to taste.
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Step 9: Add cabbage and simmer for 60 minutes or until beef is tender.
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Step 10: Remove bay leaves.
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Step 11: Stir in dill, and dollop sour cream on top of each bowl.
Nutritional Facts
- Serving Size: 1 (592.5 g)
- Calories 690.4
- Total Fat - 46 g
- Saturated Fat - 15.8 g
- Cholesterol - 113.6 mg
- Sodium - 2639.7 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 5.6 g
- Sugars - 7.6 g
- Protein - 37.5 g
- Calcium - 95 mg
- Iron - 3.4 mg
- Vitamin C - 65 mg
- Thiamin - 0.9 mg