Borscht
Borscht
Ingredients
- 1 onion, thinly sliced
- 2 bell peppers of various colours, seeded and diced
- 1 small hot pepper, chopped or 1/4 teaspoon (1 ml) crushed hot pepper flakes
- 1/4 cup (60 ml) tomato paste
- 2 tablespoons (30 ml) vegetable oil
- 4 cups (1 litre) diced green cabbage
- 2 beets, peeled and diced or grated
- 2 carrots, peeled and diced or grated
- 2 red potatoes, peeled and diced
- 2 tomatoes, diced
- 8 cups (2 litres) beef broth
- 1 lb (454 g) boneless beef chuck roast, cubed
- 3 bay leaves
- 1 cup (250 ml) green beans, cut into pieces
- 3 cloves garlic, chopped
- 1 tablespoon (15 ml) white vinegar
- 1/4 cup (60 ml) chopped flat-leaf parsley
- 1/4 cup (60 ml) chopped fresh dill
- 1/2 cup (125 ml) sour cream
- Salt and pepper
Instructions
- In a large saucepan, soften onion, bell peppers and hot pepper with tomato paste in oil. Season with salt and pepper. Add cabbage, beets, carrots, potatoes, tomatoes, broth, meat and bay leaf.
- Bring to a boil. Cover and simmer for about 1 hour or until the meat is tender. Add beans and cook for 10 minutes. Add garlic and vinegar. Season with salt and pepper. Ladle into bowls. Garnish with sour cream and herbs. If desired, serve with slices of rye bread.
Borscht