Great Russian Borscht

18 ingredients
7 steps

Ingredients

  • 2 medium onions, chopped
  • 1/4 c. butter
  • 1 bay leaf
  • dash of Worcestershire
  • 5 medium raw beets, grated
  • 1/4 tsp. chervil
  • 1/2 tsp. garlic salt
  • 2 carrots, grated
  • 1/4 c. light corn syrup
  • 1/2 lb. fresh mushrooms, sliced
  • 1/2 lb. ground beef
  • 3/4 c. cooking Burgundy
  • 3 qt. beef stock (15 cubes)
  • 1/3 to 1/2 medium cabbage, grated
  • 2 tsp. thyme
  • 1/4 tsp. pepper
  • 3/4 c. catsup
  • 2 stalks celery, chopped

Directions

  1. 1
    Saute the onions, mushrooms and ground beef with the butter in a large pot until browned.
  2. 2
    Add the beef stock, Burgundy, thyme, chervil, pepper, garlic salt, bay leaf and Worcestershire.
  3. 3
    Cover kettle and bring to a boil.
  4. 4
    Add beets, cabbage, celery and carrots to kettle.
  5. 5
    Bring to a boil for 15 minutes.
  6. 6
    Remove from heat and add corn syrup and catsup, stirring to mix well.
  7. 7
    Serve hot garnished with sour cream and sprinkled with thyme or chervil. Freezes well and makes a lot.

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