Borscht

Borscht Soup

There is nothing like a bowl of hearty borscht in Spring time when the weather alternates between hot and cold and fresh beets are widely available. This is a Russian beet-based soup. Always cook this soup with fresh beets. I have tried canned beets and it just isn’t the same. I first had this yummy soup in a little hole in the wall steak house near where my family used to stay growing up. I made this soup with the ingredients I remember having in the soup at that time. There are many different ways of making this soup according to Wikipedia. Most recipes seem to ask for cabbage but I prefer to omit cabbage as cabbage doesn’t add much flavor to soup in my opinion.

Beets are low in cholesterol and fats. They are very low in calories and have lots of Vitamin C. The beef in the soup provides lots of iron. This is a great soup with lots of vitamins for preggies like me.

The following ingredients make a big batch of soup requiring a big pasta pot. If it is too much for you, cut the ingredients down to half or less.

Ingredients:

3 pounds of Organic, Grass-fed Beef Chuck, trim off most of the fats but leave some to flavor the soup, cut into big chunks about 1 inch wide by 1/2 inch thick

1 stick of Celery, slice thinly diagonally

3 Russet Potatoes, peel and cut each one into 8 big chunks

8 small Carrots, peel and cut into 1 or 1 1/2 inch long chunks

6 Beets, peel, cut off and discard ends, then cut into chunks

1 Yellow Onion, peel and slice into thin wedges

2 Big Beefy Tomatoes, cut into big wedges

1 can of Campbell Beef Consommé (810 mg of salt)

12 cups of Boiling Water or enough to cover everything

Sour cream for serving

Method:

Place all ingredients and boiling water in a big pasta pot. Always use boiling water to make clear soup with meat in it. Cold water will make the soup turn cloudy. A tip my mom taught me. Bring the soup to a boil, turn down the heat to low and simmer, if it completely stops bubbling, the heat is too low. Turn it up a little just to have a little bubbling around the edge of the soup. Simmer for two hours.

Serve each bowl of soup with a dollop of sour cream!

Enjoy it while it is hot!

Copyright 2013 From the Kitchen of Eloise

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