Beef and Beet Borscht Tasty Recipes

bymalihtriangga -Oktober 01, 2020

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Beef and Beet Borscht

"It became this soup that started out my lifelong love of including bitter cream to things. The way the tangy, rich cream melts into the new, beefy broth is a surprise to behold."

Ingredients :

1 (1 inch thick) slice bone-in pork shank
three quarts water
1 onion, chopped
1 cup chopped carrots
1/2 cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
1/four cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

Instructions :

Prep : 20M	Cook : 8M	Ready in : 4H50M

Cook beef shank in a large soup pot over high warmness till browned, about three minutes consistent with side; add water, onion, carrots, celery, and bay leaf to the pot, deliver to a simmer and prepare dinner until meat is tender and falling off the bone, about four hours. Strain broth and discard solids.
Combine red meat broth, beets, and cabbage in a huge soup pot; cook dinner, stirring once in a while, till beets are soft, about 30 minutes. Reduce warmness to low; add vinegar, salt, and black pepper.
Serve garnished with bitter cream and dill.

Notes :

The vitamins records for this recipe consists of the total quantity of pork broth substances, even though best the broth is used.
Reynolds® Aluminum foil can be used to keep food wet, cook it flippantly, and make clean-up less complicated.

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