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Print this Recipe    Borscht 23

Russian Borscht
Yield: 12 servings

Oil to saute
2 large onions chopped
2 cups carrots coarse chopped
1 cup celery chopped
2 garlic cloves smashed
5 lb short ribs of beef
2 bay leaves
64 oz beef stock or broth
1 large can diced tomatoes & liquid
15 oz can tomato sauce
1 cabbage, sliced
2 cups potatoes cubed
1 bunch beets, cooked and julienned
1/2 cup brown sugar
1/4 cup fresh lemon juice
1/4 cup sweet vermouth
Salt and pepper to taste

In a large heavy duty pot, heat oil( I like olive ) and brown meat
on both sides, remove and set aside. In same pot cook: onions,
carrots, celery, bay leaf, garlic until softened. Return meat to
pot and add broth to cover. Add cabbage, potatoes, tomatoes, tomato
sauce and bring to a boil. Cover and simmer 2 to 3 hours until meat
is fork tender and falls off bones. Remove meat from bones and add
back to pot. Stir in beets, season with salt, pepper, brown sugar
and lemon juice to achieve a sweet and sour taste. Simmer 10 minutes
longer. Lastly stir in sweet vermouth. This soup freezes well and
flavor improves if served the following day. Some people like to
add a dollop of sour cream to each serving bowl. It a most delicious
recipe for winter and one can vary this recipe according to their


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