Spicy Beet Borscht

Spicy Beet Borscht

Mark Masker General, Recipes Leave a Comment

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Spicy Beet Borscht
Spicy Beet Borscht
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Borscht is another Ukrainian soup whose popularity long ago spread to the eastern Baltic countries, especially Russia where it's now considered a national dish. Although borscht is usually not a hot-peppery soup, I've eaten some surprisingly spicy versions of it on my travels in Russia and Eastern Europe.
Servings
15 cups
Servings
15 cups
Spicy Beet Borscht
Spicy Beet Borscht
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Borscht is another Ukrainian soup whose popularity long ago spread to the eastern Baltic countries, especially Russia where it's now considered a national dish. Although borscht is usually not a hot-peppery soup, I've eaten some surprisingly spicy versions of it on my travels in Russia and Eastern Europe.
Servings
15 cups
Servings
15 cups
Instructions
  1. Combine cabbage, beets, carrot, 4 cups of water (or stock), and 1 teaspoon salt in a large stock pot. Bring to a boil over high heat, then reduce the heat, cover, and simmer 30 minutes, stirring occasionally.
  2. While the vegetables are cooking, heat 2 tablespoons of oil in a large skillet and lightly brown the beef on all sides.
  3. After the vegetables have simmered for 30 minutes, add the beef and all pan juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay leaf, and 4 cups of beef or chicken stock. Bring to a boil over high heat, then reduce the heat and simmer, covered, for 45 minutes. (Set a timer).
  4. Meanwhile, heat 2 tablespoons of oil in the skillet and sauté the onions and peppers until the onions start to soften. Stir in the garlic and sauté 2 minutes longer. Add to the simmering ingredients in the stock pot.
  5. Without wiping out the skillet, cook the tomatoes over medium-high heat for 3 minutes, then add them to the stock pot along with the vinegar, Tabasco sauce, cayenne pepper, and 1 teaspoon salt. Continue to simmer, covered, until your timer says the 45 minutes are finished.
  6. Serve hot, each bowl garnished with a large dollop of sour cream and a liberal sprinkling of chopped fresh dill.
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