*  Exported from  MasterCook  *
 
                            RUSSIAN BEEF BORSCHT
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups                            Beef
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Lean beef in 1/2 inch cubes
    2       cn           Beef broth
                         Water *
    6       oz           Tomato paste
    1       t            Salt
      1/2   ts           White pepper
      1/2   ts           Black pepper
    1       tb           Vegetable oil
    3       lg           Garlic cloves,minced
    2       lg           Onions sliced (2 cups)
    4       c            Coarsely shredded beets
    4       c            Coarsely shredded cabbage
    2       c            Coarsley shredded carrots
    1 1/2   c            Thinly sliced celery
      1/4   c            Minced fresh parsley OR
    2       tb           Dried parsley flakes
    1 1/2   ts           Dried dillweed
    1       t            Dill seed
    1       t            Celery seed
    2                    Bay leaves
    1 1/2   ts           Sugar
 
   Servings: 12
   
   Fresh lemon juice**
   
   *Add enough water to beef broth to make 12 cups
   liquid. **Use 2 to 4 tablespoons of lemon juice or to
   taste.
   
   1.  Brown beef quickly and transfer to a very large
   soup kettle.
   
   2.  Add broth and water, tomato paste, salt, white and
   black pepper. Bring to boil, reduce heat, cover and
   simmer for 1 1/2 hours.
   
   3.  In skillet, heat oil, add garlic and onions and
   saute for 5 minutes. When meat is done, add to soup
   kettle with remaining ingredients. Bring back to boil,
   reduce heat, simmer uncovered for 45 minutes or until
   vegetables are tender.  Discard bay leaves before
   serving.
   
   NOTE:  The flavor of this soup improves with
   reheating. This is a large recipe and leftovers can be
   frozen. Offer plain yogurt as a topping, unless this
   is to be a kosher meal, and serve with pumpernickel or
   rye bread or rolls.
   
   Posted by Sheila Exner. Posted by Fred Peters.
  
 
 
                    - - - - - - - - - - - - - - - - - -