| Lisa's Borscht -- Sunset Magazine (Oct 2006 issue), p. 146 |
| created @ 2007-01-14 00:52:14 |
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This is a "Safeway O Organics(TM) Promotion Winner".
LISA GURA of EL MIRAGE, AZ, makes a decorative version of this hearty soup by slicing the beets into thin rounds. (Prize: Vacation, Alaska Cruise!)
"PREP AND COOK TIME: 2 hrs.
MAKES 10-12 servings
2 tbsp vegetable oil
1 lb boneless beef chuck or round, cut into 1-in pieces
About 1-1/2 tsp salt
3 tbsp O Organics(TM) butter
1 onion
6 cloves garlic, chopped
8 cups beef brothe
2 bay leaves
4 beets (2 lbs) peeled and cut into 1/4-in dice
1 cup thinly sliced carrots
4 potatoe (2 lbs), peeled and cut into 1/2-in dice
4 cups thinly sliced green cabbage
5 tbsp lemon juice
freshly ground black pepper
sour cream
1. Heat oil in a large pot and brown beef in two batches, sprinkling each with 1/2 tsp salt. With a slotted spoon, transfer beef to a bowl and set aside.
2. In same pot, melt butter and add onion and 1/2 tsp salt. Cook, stirring, until onions are soft, about 3 minutes. Add half of the garlic and cook until fragrant, about 2 minutes. Add reserved beef, beef broth, bay leaves, and 2 cups water. Bring to a boil; lower heat, cover, and simmer until beef is tender, about 1 hour.
3. Add beets and cook 10 minutes; then add carrots and potatoes and cook until tender, about 10 minutes. Add cabbage and remaining garlic and cook until cabbage is wilted, about 5 minutes. Stir in lemon juice and season with salt and pepper to taste. Serve with sour cream."
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