BORSCHT

Ingredients

• Makes: About 2 1/2 quarts
• 1 lb lean beef cubed
• 1 1/2 qts water
• 1 T salt
• 1 1/2 c shredded raw beets
• 3/4 c shredded carrots
• 3/4 c shredded turnips or rutabagas
• 1 med onion, chopped
• 2 T tomato puree
• 2 T vinegar
• 1 t sugar
• 2 T butter
• 1/2 small head cabbage, shredded
• freshly ground black pepper
• 2 bay leaves
• sour cream

Directions

1.Simmer the beef, covered, in salted water until tender or about 1 1/2 hours.

2.Meanwhile, in a large saucepan simmer the beets, carrots, turnips, onion, tomato puree, vinegar, sugar and butter, covered, fifteen minutes. Stir frequently. Add the cabbage and cook ten minutes longer.

3.Add the vegetable mixture, pepper and bay leaves to the meat and broth. Adjust seasonings and cook until the vegetables are tender. Add more vinegar, if desired.

4.Before serving, add sour cream to taste.

Source: The New York Times Cookbook

Submitted 6/13/05.
Source: www.jewish-food.org
Submitted By: Meryl
merstarunicorn11@hotmail.com
BORSCHT