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German-Russian Borscht
Isaak, Ray. "German-Russian Borscht." Bismarck
Tribune, 12 November 2003.
3 pounds lean beef, diced in 3/8-inch cubes
1 medium onion, diced
2 pounds cabbage, coarsely shredded in 1-inch lengths
1/3 cup fresh green dill, minced, or 1/2 ounce dry dill weed
4 cups diced beets, pureed in blender
1 (46-ounce) can V-8 or store brand vegetable juice
2 (1-pound) packages frozen mixed vegetables or equivalent in fresh
peas,
diced carrots and cut-up green and wax beans from the garden (fresh
is
better)
4 cups diced beets (in addition to the pureed beets)
Additional dill and salt and pepper to taste
* Combine all ingredients with 2 quarts water in very large pot. Bring
to
a boil and simmer uncovered 2 hours or until meat is well done. Add
water
if needed, but soup should be hearty and thick. Serve hot. At table,
add
sour cream to taste. Freezes very well. |
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Permission
to use any images from the GRHC website may be requested
by contacting Michael
M. Miller |
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