Jewish Borscht Soup 1920
Created by dienia b on September 29, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 4h
- Recipe #43721
Ingredients
- Stock
- 3 pounds beef short ribs
- 2 pounds beef soup bone
- 5 cups water
- 1 teaspoon beef bouillon
- 3 celery ribs, sliced, with leaves
- 1/2 cup onion, minced
- 5 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Soup
- 30 ounces beets, diced, undrained, (2 cans)
- 16 ounces coleslaw mix (1 package)
- 28 ounces tomatoes, diced (1 can)
- 1 tablespoon lemon juice
- Serving
- 2 pounds new potatoes, boiled
- 1 tablespoon fresh dill, minced
How to Make
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Step 1: Boil the stock ingredients together for 3 hours.
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Step 2: They left the garlic whole and removed it, I'm not, you can.
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Step 3: Skim off foam.
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Step 4: Remove the bones.
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Step 5: Chop meat and add back in.
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Step 6: Add veggies and cook 30 minutes more.
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Step 7: Cook new potatoes with skin on until soft in boiling salted water.
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Step 8: Remove bay leaf from soup.
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Step 9: Season to taste.
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Step 10: Serve over potatoes and top with fresh dill.
Nutritional Facts
- Serving Size: 1 (855.2 g)
- Calories 1046.8
- Total Fat - 65.8 g
- Saturated Fat - 26.2 g
- Cholesterol - 231.5 mg
- Sodium - 765 mg
- Total Carbohydrate - 34.4 g
- Dietary Fiber - 6.2 g
- Sugars - 8 g
- Protein - 76.2 g
- Calcium - 90.9 mg
- Iron - 9.4 mg
- Vitamin C - 23.6 mg
- Thiamin - 0.5 mg