Russian Borscht Recipe #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

This great Russian Borscht formula is solid, nutritious, and ameliorating soup for colder season. Customary Russian beet soup made with cabbage, hamburger, and numerous different vegetables. Beets give this borscht a lovely shading and a wonderful flavor.

This cabbage soup is a staple in each Russian family unit and it's one of the main plans that individuals figure out how to make. It was unquestionably one of the absolute first plans that I learned.

Being an absolute potato sweetheart, figuring out how to focus on potato plans was to me however I dove into soups directly after that.

I utilized my mother's old cookbook, where she composed plans while she was in culinary school, to work on making formula. It's really awful I didn't carry that book with me when I moved to United States however I was too youthful to even think about appreciating souvenirs like that.

I've been making this soup for right around 20 years now and it turns out somewhat extraordinary each time. The purpose behind that is basic and this is on the grounds that you can mess with utilizing various veggies. Now and then, I include mushrooms, which I love, at times I make it somewhat more beneficial and forget about potatoes.

Also try our recipe One Pan Taco Rice Dinner #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Ingredients

• Beef stock:
• 2 lbs stew beef
• 1 lb beef bones (marrow bones) optional
• 2.5 quarts water
• 2 large bay leaves
• 1 tbsp coriander
• 1/2 tbsp whole peppercorns
• Soup:
• 3 medium beets about 1.5 lbs
• 1 medium yellow onion
• 2 medium carrots
• 1 head of cabbage
• 2 medium Idaho potatoes
• 8 oz baby bella mushrooms
• 4 garlic cloves
• 1/4 cup tomato paste
• 1 tbsp sugar
• Salt
• Fresh cracked black pepper
• 3 tbsp fresh dill weed minced
• Topping:
• Sour cream
• Fresh minced dill weed

Instructions

1. Beef Stock:
2. Preheat the pot over medium-high heat. Add a little bit of canola oil.
3. Cut big, hard chunks of fat off beef, if any. Add beef and bones to the pot and seat for a couple of minutes. 
4. Add water to the pot and bring it to simmer. 
5. Add bay leaves, coriander, and whole peppercorns. Lower the heat to low. 
6. Loosely cover with a lid (so that there is a good amount of room for steam to escape) and cook for 2-4 hours.
7. About half way through of cooking meat, add whole, unpeeled beets to the pot. Cook until done, take out and set aside.
8. Strain off the stock and discard bones, bay leaves, coriander, and peppercorns. Set meat and beef aside.
9. Borscht soup:
10. Prepare your veggies: slice onions, mushrooms, and cabbage thinly. Grate carrots on a large grater, and cube potatoes. Peel garlic and set aside. Set whole cooked beets aside to cool. 
11. Using the same pot, set the heat to medium and add a couple of tablespoons of canola oil to the pot. 
12. Add onions and carrots and saute until softened. Smash garlic, mince and add to the pot. Stir well.
13. Add potatoes and mushrooms. Cook for a few minutes, stirring occasionally. 
14. Add cabbage, stir and cook until cabbage softens. 
15. Add tomato paste, sugar, salt, and black pepper. Stir well until tomato paste is evenly mixed.
16. Break apart beef and add it to the pot. Stir and start adding stock. Add enough stock to completely cover the veggies. (You can add more if you want more broth.)
17. Cook over medium heat for 25-30 minutes. Stir occasionally. Taste to make sure you have enough salt and pepper. Adjust to taste.
18. Stir in dill weed. 
19. Peel beets and grate them into the soup on a large cheese grater. Stir and your soup is ready to eat!
20. Garnish with some sour cream and fresh dill weed. 

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Source : bit.ly/2HY8nIV