Hot Borscht

Name: Hot Borscht
Ingredients: 1 1/2 lb. brisket of beef, cut into 1/2-inch pieces; 1 lb. beef marrow soup bones; 2 qt. water; 1 Tbsp. salt; 1 (16 oz.) can slivered beets; 1 (16 oz.) can chopped tomatoes; 3 Tbsp. Worcestershire sauce; 3 c. shredded cabbage; 1 c. shredded carrots; 5 sprigs parsley; 2 bay leaves; 1 tsp. sugar; sour cream; sprig of dill

14 ingredients

10 steps

Ingredients

1 1/2 lb. brisket of beef, cut into 1/2-inch pieces
1 lb. beef marrow soup bones
2 qt. water
1 Tbsp. salt
1 (16 oz.) can slivered beets
1 (16 oz.) can chopped tomatoes
3 Tbsp. Worcestershire sauce
3 c. shredded cabbage
1 c. shredded carrots
5 sprigs parsley
2 bay leaves
1 tsp. sugar
sour cream
sprig of dill

Directions

1

Combine meat, bones, water and salt in a large saucepan and bring to a boil.
2

Skim off foam and reduce heat and simmer, covered, for 1 1/2 hours.
3

Drain liquids from beets.
4

Set aside. Stir beet liquid, tomatoes and 2 tablespoons of the Worcestershire sauce into broth.
5

Add cabbage, carrots, onions, parsley, bay leaves and sugar.
6

Bring to a boil.
7

Reduce heat and simmer 30 minutes.
8

Stir in beets, 1 tablespoon Worcestershire sauce.
9

Serve in a bowl with a tablespoon of sour cream.
10

Top with a sprig of dill.

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