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Borscht From Kiev Recipe

Borscht From Kiev recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Borscht From Kiev recipe  PDF


STOCK 1 1/2 lb Beef chuck roast boneless
1 lb Beef marrow bones
1 lb Ham bone meaty
1 ea Onion large grated
1 ea Carrot grated
3 qt Water
1 ea Turnip peeled and amp grated
1 ea Celery rib w/leaves sliced
3 ea Dill sprigs
3 ea Parsley sprigs
12 ea Black peppercorns whole
4 ea Bay leaves
SOUP 3 ea Beets large peeled grated
4 ea Potatos peeled and cubed 1
16 oz Plum tomatos skinned and amp
coarsely chopped 1 ea Onion large chopped
1 ea Carrot sliced
1 ea Bell pepper chopped
1/4 c Sunflower oil
1 ts Salt
4 c Cabbage shredded
3 tb Tomato paste
6 ea Prunes pitted and amp chopped
1 ts Honey
1 ts Black pepper fresh ground
1/2 c Sour cream or plain yogurt
4 ea Garlic cloves minced
2 ea Bacon strips fried and amp
crumbled 2 tb Parlsey fresh chopped
3 tb Dill fresh chopped
All ingredients marked with the { } are to be placed in a small cloth bag. Tie the bag shut and place into the stock pot. Place meat bones, meat, and water in alarge stock pot and bring to a boil over high heat. Skim the foam as needed. Add the remaining stock ingredients, cover, reduce heat to low and simmer for 1 hour. Preheat the oven to 375 degrees F. Wash, dry, and peel the beets. Wrap them in aluminum foil and bake in oven for 1 hour 15 minutes. Remove from oven, allow to cool, and dice 1/4 . Remove the ham bone, meat and amp marrow bones from the stock. Set the marrow bones aside. Strain the stock through a fine sieve into a clean pot. Discard the solids. Bring the stock to a boil add the tomatos, potatos and salt and amp pepper and cook for 10 minutes on low heat covered. Cook the onions, carrot, and amp Bell pepper in a castiron skillet for appro . 5 minutes.. Stir in the cabbage and continue to cook the vegetables for 10 more minutes. Remove the begetables from heat and add to the stock. Sprinkle the juice of a lemon over the beets and add them to the stock. Add the tomatos, tomato paste, and honey to the stock and continue to Remove the meat from the bones, strip the marrow out of the marrow bones, and cube the beef 1/2 and amp add all of this to the stock and cook for 15 minutes more. Remove from heat and serve after adding a generous dollop of sour cream to each bowl.

Borscht From Kiev recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
178 people have voted
Last Reviewed on 2019-03-19



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