Ukrainian Borscht

Ukrainian Borscht
Servings: 6 Prep 20 mins Cook 1 hr 30 mins

Ingredients

  • 8 ounces beef top round, cut in 3/4-inch cubes
  • 1 tablespoon vegetable oil
  • 2 tablespoons beef-flavor instant bouillon granules dissolved in 3-1/3 cups water, omitting 3/4 teaspoon salt, below
  • 3 cups water
  • 1bay leaf
  • 2 beets (about 8 ounces)
  • 2 all-purpose potatoes, peeled and cubed
  • 1 large onion, chopped
  • 1 large celery rib, sliced
  • 1 carrot, sliced
  • 1 white turnip, peeled and cubed
  • 1 can (6 ounces) tomato juice
  • 3/4 teaspoon salt (omit if using bouillon granules, above)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 cups chopped cabbage
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh dill sprigs
  • 1 tablespoon sugar
  • Few drops liquid red-pepper seasoning
  • Sour cream and dill sprigs, for garnish (optional)

Make It

1. Brown beef in oil in large pot, 6 minutes. Add broth, water and bay leaf. Simmer, covered, 60 minutes.

2. Meanwhile, cook beets in water to cover in small saucepan until tender, 30 minutes. Remove beets; reserve.

3. Remove bay leaf from broth. Skim foam. Add potatoes, onion, celery, carrot, turnip, tomato juice, salt, basil, thyme and pepper. Simmer, covered, 20 minutes.

4. Peel and coarsely shred beets. Add to pot along with cabbage. Cover and cook 10 minutes more. Stir in lemon juice, dill, sugar and pepper seasoning. Garnish servings with sour cream and dill if you wish. Makes 6 servings.