Malorossisky Borshch

Name: Malorossisky Borshch
Ingredients: 2 tablespoons butter; 1 onion, chopped; 1 12 lbs red beets, peeled and cut into 1/8 x 2-inch strips; 14 cup red wine vinegar; 1 teaspoon sugar, optional with the wine replacement; 2 fresh tomatoes, peeled and chopped (or 4-6 canned); 2 teaspoons salt; black pepper; 1 12 quarts beef stock; 12 lb cabbage, shredded; 14 lb ham, cut into cubes; 1 lb leftover cooked beef, cut into small chunks; parsley; 1 bay leaf; fresh dill; sour cream

16 ingredients

6 steps

Ingredients

2 tablespoons butter
1 onion, chopped
1 12 lbs red beets, peeled and cut into 1/8 x 2-inch strips
14 cup red wine vinegar
1 teaspoon sugar, optional with the wine replacement
2 fresh tomatoes, peeled and chopped (or 4-6 canned)
2 teaspoons salt
black pepper
1 12 quarts beef stock
12 lb cabbage, shredded
14 lb ham, cut into cubes
1 lb leftover cooked beef, cut into small chunks
parsley
1 bay leaf
fresh dill
sour cream

Directions

1

Saute the onions in a bit of broth or butter for about five minutes.
2

Stir in the beets, then add vinegar[or wine and vinegar], sugar [optional], tomatoes, 1 teaspoon of the salt, and a few grindings of pepper.
3

Pour in 1/2 cup of the stock, cover, and simmer for an hour.
4

Pour the rest of the stock into the soup, add the chopped cabbage, and bring to a boil.
5

Stir in the ham and beef, parsley and bay leaf, and simmer, partially covered for 30 minutes.
6

When ready to serve, ladle into bowls, sprinkle with chopped fresh dill, and serve with a bowl of whipped sour cream.