Borscht with Beef

 I can’t remember ever making Borscht before.
But I was asked for a recipe recently
 and since I didn’t have one and I knew that
my friend Gail had a favourite,
I asked her for hers and she
kindly shared.

I put this pot of soup on to simmer last
evening and refrigerated it over night.


Moe had a bowl for breakfast 
topped with sour cream and fresh dill
and served with toasted homemade Rye bread. 

 I did make a couple of adjustment which are
highlighted in red.

Source:  Gail
1 cup Shredded Carrots
2 cups Shredded cabbage
2 large onions chopped
1 cup chopped celery
4 large beets peeled and shredded
3 tablespoons butter
2 lbs chicken wings (l omitted)
1 lb beef chuck cubed (omitted chicken wings and increased beef  to 2lbs)
10 cups water (I used chicken broth)
1 small can tomato paste (replaced with one can of tomatoes)
2 teaspoon salt
¼ teaspoon pepper
Use a food processor to grate cabbage
carrots and beets.  
In large pot sauté cabbage, onions, celery, beets and carrots in butter.  Combine vegetables with chicken and beef, water, tomato paste and salt and pepper.  Simmer until meat is tender.   Taste for seasoning. 
Serve with sour cream and fresh dill. 

One Comment Add yours

  1. shambo says:

    Thanks for the recipe. I've always been curious about borscht and wanted to give it a try.

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