Bountiful Blessings Farm Produce

  (Hinckley, Illinois)
Locally Grown - Quality Farm Produce at Affordable Prices
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Don and Eileen's Borscht

I love beets, however, I love them pickled! Nonetheless, after trying them in our friend's Don and Eileen Albinger's Borscht recipe, I love beets cooked this way as well. This is a wonderful winter soup. We try to enjoy it several times over the winter.

Don and Eileen’s Borscht

8 cups beef broth

1 pound ground beef (cooked)

1 large onion, peeled, quartered

4 large beets, peeled, chopped (boil in advance)

4 carrots, peeled, chopped

1 large russet potato, peeled, cut into 1/2-inch cubes

2 cups thinly sliced cabbage

¼  cup chopped fresh dill

3 Tbsp. red wine vinegar

1 cup sour cream

Salt and pepper to taste

 

Brown ground beef in skillet, drain and allow to cool. In a large sauce pan bring 4 cups of the beef broth, ground beef and onion to boil in large pot. Reduce heat, cover, and simmer for about 1 hour. Remove from heat and allow to cool. Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Stir in cabbage and 1/8 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with sour cream and remaining 1/8 cup dill. The flavors may be enhanced by refrigerating overnight and reheating the next day.

 

Serves 6.

 
 
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