Tuesday, December 14, 2010


Borscht has always been one of my favorite kinds of soup.  But until a few years ago, when Mom got a good food processor, we didn't have it very often because it's a bit work-intensive (as I found out last week!).  But it's amazing.  It has all kinds of fun vegetable ingredients and tastes amazing.  Plus, it's bright pink.  For once, it's a pretty food that tastes as good as an ugly food.  Weird.

Family recipe from ages past

Simmer about 90 minutes:
1 pound lean beef, cubed
6 c water
1 T salt

In another pan, simmer covered, for 15 minutes, stirring frequently:
1 ½ c shredded raw beets (about 2 medium/large beets)*
¾ c shredded carrots (1 1/2 carrots)
¾ c shredded turnip (about 1 large turnip)
2 T tomato puree (I used 1/4 of a tomato, grated)
2 T vinegar
1 t sugar
2 T butter

Add and cook 10 minutes:
½ head small cabbage, shredded
Fresh ground pepper
2 bay leaves

Mix in beef and water, add vinegar as needed, and serve with sour cream.


*If you have a food processor, use the grating blade/thing.  It makes it much easier.

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