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Beef Borscht


1 lb Sirloin OR Eye of Round
1 T Oil
2 Carrots, Diced
2 Celery Stalks, Diced
1 Onion, Chopped
8 C Water
3-4 C Fresh Beets, Peeled and Diced
1 Bay Leaf
2 C Shredded Cabbage
1/4 C Vinegar
Salt and Pepper to taste
Sour Cream, Optional
Rye Bread, Optional

Saute meat, carrots, celery, and onion in oil until meat is done and very well browned. Add water, beets, and bay leaf. Bring to a boil and simmer over a medium heat for about an hour. Skimming the fat and stirring occasionally.  Add cabbage and cook for another 30 minutes. Stir in vinegar and season with salt and pepper. Serve with sour cream and rye bread.

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