Jen's Borscht With Beef
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
50
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Garlic (minced)3 tbsps
Salt (to taste)2 tbsps
Paprika (to taste)1 small
Cabbage (head, shredded)430 g
Tomatoes (can diced)170 g
Tomato Paste (can)Directions:
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
3
Skim fat from the surface of the broth
4
Add potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth
5
Bring broth again to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour more
6
Pick meat off soup bones and add back to soup
7
Discard bones and fat
8
Stir cabbage, diced tomatoes, and tomato paste into the soup
9
Continue cooking at a simmer until the cabbage is tender, about 15 minutes