Borscht

Yield: 6qt (6L) Portions: 24 Portion size: 8floz (250 mL) U.S. Metric Ingredients

Procedure

2 lb

312 qt

1 kg 312 L

Beef brisket or shank

(see note) Water or beef stock

1. Simmer the beef in the water or stock until tender.

2. Remove the cooked beef from the broth and cut it into small dice.

3. Measure the broth and, if necessary, add water to bring it back up to 3 qt (3 L).

4. Return the meat to the broth.

4 oz

125 g

Butter

5.

Heat the butter in a heavy pot. Add the onion, leeks, and

8 oz

250 g

Onion, sliced thin

cabbage. Cook slowly in the butter for about 5 minutes.

8 oz

250 g

Leeks, white part and about 12 in.

(1 cm) of green, cut julienne

8 oz

250 g

Cabbage, shredded

2 No. 212 cans

2 No. 212 cans

Beets (about 60 oz/ 1.7 kg)

6.

Drain the beets and save the juice. Grate the beets on a coarse

(see note)

grater or chop them fine.

4 oz

125 g

Tomato purée

7.

Add the mixture of onions, leek, and cabbage, the beets, beet

4 fl oz

125 mL

Vinegar

juice, tomato purée, vinegar, and sugar to the meat and broth.

2 tbsp

30 g

Sugar

8.

Bring to a boil and simmer until the vegetables are tender.

to taste

to taste

Salt

9.

Season to taste with salt, white pepper, and more vinegar

to taste

to taste

White pepper

if desired.

as needed

as needed

Sour cream

10.

Serve each portion topped with a spoonful of sour cream.

Per serving:

Calories, 150; Protein, 9 g; Fat, 9 g (53% cal); Cholesterol, 40 mg; Carbohydrates, 9 g; Fiber, 1 g; Sodium, 250 mg.

Per serving:

Calories, 150; Protein, 9 g; Fat, 9 g (53% cal); Cholesterol, 40 mg; Carbohydrates, 9 g; Fiber, 1 g; Sodium, 250 mg.

Note: Leftover cooked beef may be used. In this case, use 16-20 oz (500-625 g) cooked beef and use stock, not water. If fresh raw beets are used, shred or grate them and sweat them with the onions.

Variations

Cold Borscht

Omit beef. Strain soup through a china cap, pressing down on the vegetables to force out all juices. Chill the soup and add lemon juice to taste. Serve with sour cream.

Hy Gulyas_

Yield:3 qt (3L) Portions: 12 Portion size: 8floz (250mL)

Hy Gulyas_

Yield:3 qt (3L) Portions: 12 Portion size: 8floz (250mL)

U.S.

Metric

Ingredients

Procedure

2 oz

60 g

Pork fatback or bacon

1.

Grind the fatback or bacon or cut it into fine dice. Render the fat in

8 oz

250 g

Onions, medium dice

a heavy pot. After the fat has rendered, remove the solids with a slot

1 lb 8 oz

750 g

Beef chuck or shank

ted spoon and discard or save for another use.

2

2

Garlic cloves,

2.

Add the onions to the fat in the pot and sweat. Do not brown.

chopped fine

3.

Cut the beef into medium dice. Add to the onions and cook over low

12 tsp

2 mL

Caraway seeds

heat for 10 minutes.

2 tbsp

12 g

Hungarian paprika

4.

Add the garlic, caraway seeds, paprika, and tomato paste. Stir them

1 tbsp

15 mL

Tomato paste

in well.

212 qt

2.5 L

Water or brown

5.

Add the liquid. Simmer until the beef is almost tender. This may

stock, hot

take 1 hour or more, depending on the type and quality of the meat.

1 lb to taste to taste

500 g to taste to taste

Potatoes, peeled, medium dice Salt Pepper

6. Add the potatoes and simmer until done.

7. Season to taste with salt and pepper.

Per serving:

Calories, 210; Protein, 12 g; Fat, 14 g (60% cal.); Cholesterol, 40 mg; Carbohydrates, 9 g; Fiber, 1 g; Sodium, 45 mg.

Calories, 210; Protein, 12 g; Fat, 14 g (60% cal.); Cholesterol, 40 mg; Carbohydrates, 9 g; Fiber, 1 g; Sodium, 45 mg.

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Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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