Borscht

http://online-cookbook.com

Borscht

Recipe Information
Source: Reader's Digest "LIKE GRANDMA USED TO MAKE" Serves/Makes:8 main-dish servings Ingredients 6 medium-size beets with tops(about 2 pounds) 2 tbsp (30 ml) butter or margarine 1 large yellow onion, chopped 5 cups (1175 ml) lower-sodium beef broth 1-3/4 cups (425 ml) chopped tomatoes or 1 can(141/2 ounces) lower-sodium tomatoes, undrained and cut up 2 tsp (10 ml) dried marjoram leaves 1 tsp (5 ml) salt 1 tsp (5 ml) dried dill weed 1/2 tsp (2 ml) black pepper 2 cups (475 ml) shredded cabbage 2 cups (475 ml) bite-size pieces cooked beef, pork, or lower-sodium ham 2 tbsp (30 ml) vinegar 1 tbsp (15 ml) sugar Preparation Trim leaves from beets, leaving 1 inch of stem attached. If beet tops are fresh-looking and reasonably unblemished, reserve them.(Or, substitute 2 cups (475 ml) finely chopped fresh spinach for the beet tops.) In a 6-quart Dutch oven, cover beets with lightly salted water. Bring to a boil. Lower the heat and simmer, covered, for 45 minutes or until tender; drain well. Cool slightly. Peel beets by slipping off skins while still warm. Cut beets into 1 1/2 inch x 1/4 inch sticks, measure 4 cups (950 ml). Meanwhile, wash beet tops, finely chop, measure 2 cups (475 ml). In same pan, melt butter over moderately high heat. Add onion and cook for 5 minutes or until tender. Add the 2 cups (475 ml) beet tops(or spinach), broth, tomatoes, marjoram, salt, dill weed, and pepper. Bring to a boil. Lower heat and simmer, covered, for 5 to 10 minutes or until beet tops are tender. Stir in the cabbage, beef, vinegar, and sugar. Carefully stir in the cooked beets. Simmer, covered, for 5 to 7 minutes more or until heated through. Prep Time: 25 minutes Cooking Time: 1 hour and 10 minutes Comments This recipe also offers a quick version by substituting 1 package (10 ounces) frozen chopped spinach, thawed, for the chopped beet tops and 2 cans (15 ounces each) julienne beets, drained, for the beets.

Recipe Information

Source:: Reader's Digest "LIKE GRANDMA USED TO MAKE"

Serves/Makes:8 main-dish servings

Ingredients

6 medium-size beets with tops(about 2 pounds)
2 tbsp (30 ml) butter or margarine
1 large yellow onion, chopped
5 cups (1175 ml) lower-sodium beef broth
1-3/4 cups (425 ml) chopped tomatoes or 1 can(141/2 ounces) lower-sodium tomatoes, undrained and cut up
2 tsp (10 ml) dried marjoram leaves
1 tsp (5 ml) salt
1 tsp (5 ml) dried dill weed
1/2 tsp (2 ml) black pepper
2 cups (475 ml) shredded cabbage
2 cups (475 ml) bite-size pieces cooked beef, pork, or lower-sodium ham
2 tbsp (30 ml) vinegar
1 tbsp (15 ml) sugar

Preparation

Trim leaves from beets, leaving 1 inch of stem attached.
If beet tops are fresh-looking and reasonably unblemished, reserve them.(Or, substitute 2 cups (475 ml) finely chopped fresh spinach for the beet tops.)
In a 6-quart Dutch oven, cover beets with lightly salted water.
Bring to a boil.
Lower the heat and simmer, covered, for 45 minutes or until tender; drain well.
Cool slightly.
Peel beets by slipping off skins while still warm.
Cut beets into 1 1/2 inch x 1/4 inch sticks, measure 4 cups (950 ml).
Meanwhile, wash beet tops, finely chop, measure 2 cups (475 ml).
In same pan, melt butter over moderately high heat.
Add onion and cook for 5 minutes or until tender.
Add the 2 cups (475 ml) beet tops(or spinach), broth, tomatoes, marjoram, salt, dill weed, and pepper.
Bring to a boil.
Lower heat and simmer, covered, for 5 to 10 minutes or until beet tops are tender.
Stir in the cabbage, beef, vinegar, and sugar.
Carefully stir in the cooked beets. Simmer, covered, for 5 to 7 minutes more or until heated through.
Prep Time: 25 minutes Cooking Time: 1 hour and 10 minutes

Comments

This recipe also offers a quick version by substituting 1 package (10 ounces) frozen chopped spinach, thawed, for the chopped beet tops and 2 cans (15 ounces each) julienne beets, drained, for the beets.