Beef and Beet Borscht recipe

Beef and Beet Borscht Recipe

This post is about Beef and Beet Borscht Recipe. It was this soup began my deep rooted love of adding harsh cream to things. The way the tart, rich cream liquefies into the hot, bulky soup is a ponder to observe.

Consolidate meat stock, beets, and cabbage in an expansive soup pot; cook, blending sporadically, until the point that beets are delicate, around 30 minutes. Decrease warmth to low; include vinegar, salt, and dark pepper.

Ingredients

Nutrition of Beef and Beet Borscht Recipe

Calories 137
Protein 9 g
Carbohydrates 17 g
Fat 4 g
Fibre 3 g
Sodium 706 mg
Excellent source of vitamin A

Complete Method to Make Beef and Beet Borscht Recipe

  • Cook hamburger shank in an extensive soup pot over high warmth until caramelized, around 3 minutes for every side; include water, onion, carrots, celery, and straight leaf to the pot, convey to a stew and cook until the point when meat is delicate and tumbling off the bone, around 4 hours. Strain stock and dispose of solids.
  • Consolidate meat juices, beets, and cabbage in an extensive soup pot; cook, blending at times, until the point when beets are delicate, around 30 minutes. Decrease warmth to low; include vinegar, salt, and dark pepper.
  • Serve decorated with harsh cream and dill.

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