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Beef borscht

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Ingredients/Components

cooking oil - 2 Tbsp
light cream - 1/4 c
dried dill weed - 1/2 tsp
chopped onion - 1/2 c
chopped green pepper - 1/4 c
dried parsley flakes - 1 Tbsp
chopped cabbage - 3 c
beef bouillon granules - 1 Tbsp
to 2 bay leaves - 1 item
peeled, cubed potatoes - 2 c
can cut tomatoes - 1 oz
lean beef chuck, trimmed and cubed - 1 lb

How to make beef borscht:

In large kettle, brown meat in oil. Add 3 cups water and bay leaves. Bring to boil; reduce heat. Cover and simmer 50 to 60 minutes or until meat is nearly tender. Stir in cabbage, potatoes, onion, green pepper, parsley flakes, bouillon and dill weed. Bring to boil; reduce heat. Cover and simmer 25 to 30 minutes more or until meat and potatoes are tender. Stir in tomatoes; heat through. Remove from heat. Season with salt and pepper. Stir in cream and remove bay leaves. Serves 6.

Recipe categories: Soups & stews, Main dish, One Dish meal.

Rating:

3.7

Average rating: 3.7, total votes: 6

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