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Veselka-Style Ukrainian Borscht

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This is a savory, meaty, hot borscht with lima beans.

Ingredients

  • 3 whole Medium To Large Beets
  • 1 teaspoon Butter
  • 1 teaspoon Vegetable Oil
  • ½ pounds Beef Stew Meat In 1/2 Inch Cubes
  • 1 clove Garlic, Minced
  • 1 whole Large Onion, Coarsely Chopped
  • 3 stalks Celery, Coarsely Chopped
  • 3 whole Medium Carrots, Coarsely Chopped
  • 4 cups Beef Stock
  • 2 cups Water
  • 1 cup Canned Diced Tomato And Liquid
  • ½ heads Cabbage (small)
  • 1 can Large Lima Beans/Butter Beans (15 Oz), Rinsed And Drained
  • ⅓ cups White Vinegar, Or To Taste
  • 2 teaspoons Salt, Or To Taste
  • Freshly Ground Black Pepper, To Taste
  • 1 teaspoon Worcestershire Sauce, Or To Taste
  • ½ teaspoons Tabasco, Or To Taste
  • Sour Cream
  • Fresh Dill

Preparation

Preheat oven to 350 degrees. Trim stalks and taproot from beets. Wash the beets and wrap in aluminum foil. Bake about 1 hour, until beets are tender and skin separates easily from the beet. Let cool. Peel beets and chop coarsely.

In a large pot, melt the butter and vegetable oil. Brown beef over medium to medium-high heat and add garlic, onion, carrots, and celery. When the onions are just translucent, add the beets and sauté another minute or so.

Add beef stock, water, and tomato. While mixture heats to a boil, slice the cabbage into ½ inch wide strips and add to pot. Simmer covered for 45 minutes to an hour, until everything is tender. 5-10 minutes before the soup is done, add the lima beans.

Season to taste with the Vinegar, Salt, Pepper, Worcestershire, and Tabasco. (The vinegar is really what makes this soup.)

Serve with sour cream and fresh dill.

One Comment

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redfox on 9.29.2009

This seems even closer, with the meat, so maybe this will have to be first on my list Thank you for posting this

One Review

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cassawy on 11.7.2011

As promised it is the vinegar which makes this unique and tasty. Leave out the vinegar if you don’t like that tang, but it makes this hearty stew stand out and be one you won’t forget. Mitts up!

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