Barley Borscht

Name: Barley Borscht
Ingredients: 2 pounds meaty beef soup bones; 1 medium onion, chopped; 1 bay leaf; 1 teaspoon salt; 10 whole peppercorns; 6 cups water; 1 medium rutabaga (about 1 pound), diced; 3 cups fresh diced beets (about 1-1/2 pounds); 2 cups chopped celery; 1 small head cabbage (about 1 pound), shredded; 2-1/2 cups diced carrots (about 1 pound); 2-1/2 cups diced peeled potatoes (about 1 pound); 3/4 cup medium pearl barley; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1/4 cup vinegar; Sour cream, optional; Fresh dill

17 ingredients

1 steps

Ingredients

2 pounds meaty beef soup bones
1 medium onion, chopped
1 bay leaf
1 teaspoon salt
10 whole peppercorns
6 cups water
1 medium rutabaga (about 1 pound), diced
3 cups fresh diced beets (about 1-1/2 pounds)
2 cups chopped celery
1 small head cabbage (about 1 pound), shredded
2-1/2 cups diced carrots (about 1 pound)
2-1/2 cups diced peeled potatoes (about 1 pound)
3/4 cup medium pearl barley
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup vinegar
Sour cream, optional
Fresh dill

Directions

1

In a Dutch oven, combine beef bones, onion, bay leaf, salt, peppercorns and water. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Strain broth; discard bones, onion and seasonings. Skim fat and return broth to the kettle. Add rutabaga, beets, celery, cabbage, carrots, potatoes and barley. Return to a boil; reduce heat. Cover and simmer 50 minutes or until vegetables are almost tender and barley is cooked. Stir in tomatoes and vinegar; heat through. Ladle into serving bowls. Top with a dollop of sour cream if desired. Sprinkle with dill.