Back to top

Hearty Beef Borscht

3.3 lb (1.5 kg) Stewing Beef
10 cups (2.5 L) beef stock
2 large carrots, sliced,
3 celery stalks, sliced
1 medium-sized cauliflower, cut into pieces
3 onions, sliced
2 large potatoes, cubed
2 leeks, sliced
3 bay leaves
2 tbsp (30 mL) parsley, chopped
tarragon, as desired
salt and pepper to taste
6 cups (1.5 L) cooked beets, canned or fresh, diced or sliced
4 cups (1 L) beet juice
¼ cup (50 mL) lemon juice
1 tbsp (15 mL) sugar
sour cream, as desired

1. Simmer beef cubes in beef stock in a tightly covered pan for 1 hour.

2. Skim off the fat, then add the carrots, celery, cauliflower, onions, potatoes, leeks, bay leaves and parsley. Season as desired. Bring to a boil, then simmer for 30 minutes or until the meat and vegetables are tender.

3. Add the beets, beet juice, lemon juice, and sugar and heat thoroughly. Adjust seasonings to taste. Serve hot with a dollop of sour cream.

Makes: 20 servings.