Borscht

Name: Borscht
Yield: Serves 6 to 8
Cuisine: Eastern European & German
Ingredients: 1 tablespoon, unsalted butter; 1 , medium onion, chopped medium; 2 , medium carrots, chopped medium; 2 medium, garlic cloves, minced; 2 tablespoons, tomato paste; 2 quarts, homemade beef stock, strained and skimmed of fat; 2 cups, meat from stock, shredded into bite-sized pieces; 1/2 small head, cabbage, green or red, shredded (about 5 cups); 1 3/4 pounds, beets, peeled and grated (about 5 cups); 5 - 6 tablespoons, red wine vinegar; 4 tablespoons, sugar; 1 tablespoon, salt; 1 , bay leaf; 3/4 pound, small red potatoes (each 1 to 1 1/4 inches in diameter), scrubbed; , Ground black pepper; 1/2 cup, fresh dill, chopped; 1 cup, sour cream

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Main Courses

Eastern European & German

Beef

Soups

This hot, meaty, thick, sweet and sour soup is the perfect winter meal. Its ruby-red color comes from beets.

SERVES6 to 8

WHY THIS RECIPE WORKS

For our best borscht recipe, we used our standard beef stock recipe, first browning the meat and then simmering it in water until we were left with a rich and flavorful stock. Next, we tackled the beets. We felt that raw beets did the best ...

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