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Categories:
soup meat cold water salt beets onion stalk celery carrot cabbage tomato juice parsley lemon juice clove garlic salt sugar
Viewed: 26 - Published at: 3 years agoIngredients
- 1 lb. soup meat with bone
- 8 cups cold water
- 1 tsp. salt
- 2 md. beets, diced
- 1 md. onion, chopped
- 1 sm. stalk celery, diced
- 1/2 sm. carrot, diced
- 2 cups shredded cabbage
- 1/2 cup tomato juice
- Chopped parsley, to taste
- 1/4 cup lemon juice (more
- less to taste)
- 1/2 clove garlic, crushed (optional)
- Salt and pepper, to taste
- 2 tbsp. sugar, to taste (optional)
Method
- Cover the meat with the water, add the salt, bring slowly to a boil, and skim.
- Cover and simmer for about 1 hour.
- Add the vegetables and continue simmering for another hour.
- Pour in the tomato juice.
- Use enough lemon juice to get the desired tartness.
- The garlic may or may not be added.
- Season to taste with salt and pepper.
- Bring to a boil.
- If time permits, let the borsch stand for a while to blend the flavors.
- Strain through a sieve.
- Serve the clear borsch hot or cold.
- For a cold borsch, chill it thoroughly and remove all the fat.
