Winter Borscht

by on March 23, 2016 » Add the first comment.
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  • 2 LB beef chuck (large pieces)
  • 2 Beef marrow bones
  • 2 bay leaves
  • 2 cloves chopped garlic
  • 2 medium sized beets (or 1 can)
  • 1 can chicken broth
  • Distilled water
  • 1/2 head cabbage
  • 1 large can tomatoes
  • 2 medium diced onions
  • zest and juice from one lemon
  • 1 TBL sugar (or to taste)
  • 1 tsp salt (or to taste)
  1. Place meat, bones, bay leaves, fresh beets, onions, garlic, chicken stock, and a 1/2 tsp salt in a deep pot.
    – If using canned beats, add them at the end – juice and all
  2. Add distilled water to cover
  3. Bring to boil, then reduce heat and simmer for 1 hour
  4. Add tomatoes, shredded cabbage and cook 1/2 hour more
  5. Add lemon, sugar and salt
    – add in increments, and taste as you go for sweet/sour balance
  6. Cool on counter
  7. Remove pieces of meat and the bones
  8. Cover and refrigerate overnight
  9. Skim solidified fat
  10. Serve cold with sour cream and dill and pieces of meat added back in.

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