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Borsch Soup |
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INGREDIENTS:
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1 onion, thinly sliced
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1 tablespoon oil
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8 oz stewing beef ( shin or chuck )
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3 pints (7 1/2 cups) cold water
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2 teaspoons salt
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1/2 teaspoon pepper
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1 bay leaf
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1 tablespoon thyme
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1 clove garlic, thinly chopped
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1 carrot, thinly sliced
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1/4 cabbage, finely shredded
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2 tomatoes, peeled and chopped
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2 beetroot, peeled and grated
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1 1/2 cups sour cream
Preheat oil in a large pan and fry onions slowly until golden brown. Remove the fat and coarse tissues from beef and cut into small cubes. Add meat into pan and fry until brown. Add cold water, salt, pepper, herbs and garlic, cover and bring to the boil, reduce heat and simmer gently. Meanwhile, prepare carrot and cabbage and add to pan. Return to the boil and simmer for 1 hour. Add tomatoes and simmer for half an hour. Add grated beetroot to hot soup 10 minutes before serving. Add more salt and pepper if needed. Serve hot with a teaspoon of sour cream.
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