Russian Borscht
Russian Borscht is an moderately easy dinner. Made with 2 c. fresh shredded beets, 1 c. shredded carrots, 1 c. chopped onion, 2 1/2 c. brown stock or 1 (10 1/2 oz.) can beef broth plus 1 can water and 1 c. coarsely chopped cabbage, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cook covered the beets, carrots and onion in 2 1/2 cups boiling salted water for 20 minutes.
Add brown stock, cabbage and butter. Cook an additional 15 minutes.
Remove from heat.
Stir in lemon juice.
Serve hot or chilled with a dollop of plain yogurt.
The soup is even better the second day.
Serves 6 to 8.
π· Perfect Pairings
Complete your meal with these
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