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Jen's Borscht With Beef

Kungfujen

"This is how I like to make borscht for my family. It is very thick and satisfying on a cold winter night. Many people who are scared of beets enjoy my borscht because it has so many other flavors. For best flavor, top each bowl of borscht with a tablespoon of sour cream."
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Ingredients

5 h 45 m servings 132 cals
Original recipe yields 10 servings

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Directions

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  1. Combine soup bones and water in a large pot; bring the water to a boil, reduce heat to medium-low, and cook at a simmer for 4 hours.
  2. Remove soup bones and meat from pot; set aside until cool enough to handle. Skim fat from the surface of the broth. Add potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth. Bring broth again to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour more.
  3. Pick meat off soup bones and add back to soup. Discard bones and fat. Stir cabbage, diced tomatoes, and tomato paste into the soup. Continue cooking at a simmer until the cabbage is tender, about 15 minutes.

Nutrition Facts


Per Serving: 132 calories; 0.5 g fat; 29.4 g carbohydrates; 4.5 g protein; 0 mg cholesterol; 2358 mg sodium. Full nutrition

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Reviews

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I found this to be an ok starter. First off, using only 2 quarts of water doesn't get you anywhere near close enough to the liquid you need after cooking the soup bone for 4 hours. It needs...

I used ground pork in the soup, as that is what I had on hand. It wasn't very good that way. I was hoping to match the flavor of a borscht I used to get at a little restaurant in L.A. I will ...

Delish!!

Also wanted to mention that I think is use half as much tomato paste next time.