Recipe for Borscht (Ukraine)


3 quarts beef stock
2 potatoes, peeled and cut into pieces
1-1/2 cups shredded cabbage
2 8-ounce jars pickled beets
4 tablespoons butter
2 onions, chopped
2 carrots, chopped
4 tablespoons tomato puree
2 bay leaves
tablespoons cider vinegar
1 garlic clove, crushed
4 bacon slices
tablespoons parsley
1-1/3 cups sour cream salt and pepper


In large saucepan, bring beef stock and potatoes to a boil.
After 7 minutes, add cabbage and beets.
Simmer over low heat.
Melt butter in frypan and add carrots and onions.
Stir in tomato puree.
Add the carrots, onions, and tomato puree to saucepan mixture.
Add the remaining ingredients EXCEPT SOUR CREAM.
Cook for approximately 20 to 25 minutes with lid on saucepan.
Serve with a dab of sour cream.
Serves 12.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here