Beef Borsch

Name: Beef Borsch
Ingredients: 2 lb. beef stew meat; 2 1/2 tsp. salt; 1 bay leaf; 1 chopped onion; 1 Tbsp. vinegar; 1/4 tsp. thyme; 1 (16 oz.) jar sliced beets; dairy sour cream; 4 c. water; 1/4 tsp. pepper; 2 c. celery, thinly sliced; 1 clove garlic, chopped; 2 tsp. sugar; 1/2 medium cabbage; 2 Tbsp. flour

15 ingredients

11 steps

Ingredients

2 lb. beef stew meat
2 1/2 tsp. salt
1 bay leaf
1 chopped onion
1 Tbsp. vinegar
1/4 tsp. thyme
1 (16 oz.) jar sliced beets
dairy sour cream
4 c. water
1/4 tsp. pepper
2 c. celery, thinly sliced
1 clove garlic, chopped
2 tsp. sugar
1/2 medium cabbage
2 Tbsp. flour

Directions

1

Cut beef into 1 inch pieces and place in Dutch oven or large pot.
2

Add water, salt, pepper and bay leaf.
3

Cover tightly and simmer 1 1/2 hours.
4

Remove bay leaf.
5

Add celery, onion, garlic, vinegar, sugar and thyme and simmer 15 minutes.
6

Thinly slice cabbage; add and continue to cook, covered, until meat and cabbage are tender.
7

Drain beets, reserve liquid; combine with flour to blend.
8

Stir into soup and cook, stirring constantly to thicken slightly.
9

Add beets and simmer another 3 to 5 minutes.
10

Serve sour cream on top of individual servings.
11

Makes 8 servings.