Gus'S Borch

Name: Gus'S Borch
Ingredients: 3 Tbsp olive oil; 2 pounds beef stew meat cut in 3/4-inch cubes; 4 bay leaves; 2 quarts of beef stock; 2 large onions chopped; 2 carrots, chopped; 2 stalks of celery, diced; 4 cloves of garlic, minced; 8 medium-size fresh beets, boiled skinned and shredded; 2 cups of shredded cabbage; 1 small can of tomato paste; Juice of 1 or 2 fresh lemons; 1 handful of fresh dill, minced; 1 handful fresh parsley, minced; Salt and freshly ground pepper; Sour cream (optional)

16 ingredients

1 steps

Ingredients

3 Tbsp olive oil
2 pounds beef stew meat cut in 3/4-inch cubes
4 bay leaves
2 quarts of beef stock
2 large onions chopped
2 carrots, chopped
2 stalks of celery, diced
4 cloves of garlic, minced
8 medium-size fresh beets, boiled skinned and shredded
2 cups of shredded cabbage
1 small can of tomato paste
Juice of 1 or 2 fresh lemons
1 handful of fresh dill, minced
1 handful fresh parsley, minced
Salt and freshly ground pepper
Sour cream (optional)

Directions

1

{"0":"1) In a large pot, heat the oil on high for 30 seconds add the beef cubes and bay leaves. Saute until golden brown. Pour in the stock and reduce the heat.","2":"2) Add the onions, carrots, celery and garlic. Simmer on low for 2 hours, or until the meat is meltingly tender, making sure the soup never boils. Add the beets and cabbage during the last half of cooking.","4":"3) Spoon in the tomato paste and sprinkle with lemon juice. Add a little hot water if the soup is too thick. Stir in the dill and parsley. Season with salt and pepper. Garnish with a dollop of sour cream, if desired"}