Borsch - Beet Meat Soup Superfood- Borsh
Serves 10
1.5 pounds of Kosher Premium Angus Beef chucks (or stew meat if you can't find)
1.5 pounds of Kosher Premium Angus Beef chucks (or stew meat if you can't find)
1 Tbsp Worcestershire Sauce or splash of lemon juice
5 mini tomatoes halved (optional)
15 cups of water
1.5 Tbsp Himalayan Salt
Olive Oil for frying veggies
3-4 medium Beets finely chopped
1 Tbsp White Vinegar
1 Tbsp Sugar in the Raw
2 Tbsp Organic Ketchup (optional)
2 Onions yellow or red finely chopped
4-5 Carrots finely chopped
6 potatoes chopped
15 cups of water
1.5 Tbsp Himalayan Salt
Olive Oil for frying veggies
3-4 medium Beets finely chopped
1 Tbsp White Vinegar
1 Tbsp Sugar in the Raw
2 Tbsp Organic Ketchup (optional)
2 Onions yellow or red finely chopped
4-5 Carrots finely chopped
6 potatoes chopped
1 Tbsp Tomato paste (optional)
3 Tbsp Better Than Bouillon Roasted Beef (optional)
1 very small Organic Cabbage sliced
2 Tomatoes (optional) chopped
3-4 Garlic finely chopped
1 Tbsp Himalayan Salt
1/2 Tbsp Ground Pepper
3 Bay Leaves
Sour Cream
Parsley, Dill
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1 very small Organic Cabbage sliced
2 Tomatoes (optional) chopped
3-4 Garlic finely chopped
1 Tbsp Himalayan Salt
1/2 Tbsp Ground Pepper
3 Bay Leaves
Sour Cream
Parsley, Dill
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Fill the pot with water half way, it is approximately 15 cups.
Add beef. To tender the meat add acid to the cooking water, such as Worcestershire sauce or/and mini tomatoes or a splash of lemon juice to the pot.
Shimmer for 2 -3 hours on low heat, skimming the curd as soon as it appears. It takes around 10 min to skim it.
Peel the Beets and chop it in the food processor or by hand. Heat 2 Tbsp of Oil in a deep 3 Qt frying pan. Add beets, 1 Tbsp Vinegar- sauté for 5 min. Add 1 Tbsp sugar, 2 Tbsp Ketchup - sauté for another 10 min. Do not forget to stir. Remove from the pan and set aside.
Chop Onions, then Carrots in the same food processor or by hand. Heat 2 Tbsp Oil in the same skillet, add Onions - sauté for 2 min. Add Carrots - sauté for another 5 min. Set the pan aside.
Peel and chop the Potatoes. After 2-3 hours of cooking meat - add the potatoes to the meat and cook for 10 min. Add another cup or two of water. (At the end of cooking I want my pot Full, but make sure that the rest of the Vegetables will fit). Add 1Tbsp tomato paste and 3 Tbsp Better Than Boillon
Shimmer for 2 -3 hours on low heat, skimming the curd as soon as it appears. It takes around 10 min to skim it.
Peel the Beets and chop it in the food processor or by hand. Heat 2 Tbsp of Oil in a deep 3 Qt frying pan. Add beets, 1 Tbsp Vinegar- sauté for 5 min. Add 1 Tbsp sugar, 2 Tbsp Ketchup - sauté for another 10 min. Do not forget to stir. Remove from the pan and set aside.
Chop Onions, then Carrots in the same food processor or by hand. Heat 2 Tbsp Oil in the same skillet, add Onions - sauté for 2 min. Add Carrots - sauté for another 5 min. Set the pan aside.
Peel and chop the Potatoes. After 2-3 hours of cooking meat - add the potatoes to the meat and cook for 10 min. Add another cup or two of water. (At the end of cooking I want my pot Full, but make sure that the rest of the Vegetables will fit). Add 1Tbsp tomato paste and 3 Tbsp Better Than Boillon
Add Cabbage, Beets, Onions, Carrots, Tomatoes - shimmer for another 10 min. ( In order to peel the tomatoes easy, place them in a boiling water for 50 sec)
After it is done add chopped Garlic and Bay Leaves. Let it sit for 20 min for a better flavor.
Serve Hot. You can add a spoon of Sour Cream in each bowl and sprinkle with Parsley or Dill or both - optional.
After it is done add chopped Garlic and Bay Leaves. Let it sit for 20 min for a better flavor.
Serve Hot. You can add a spoon of Sour Cream in each bowl and sprinkle with Parsley or Dill or both - optional.
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