California Farm Borscht Beef Beet Soup
My aunty Dorothea grew up in Ukraine and weekends, her house would smell of beef broth she made for Sunday borscht soup. She cooked for eight, plus unexpected guests, used more beef bouillion cubes if she got unexpected dinner guests.
She always used beef, beet, potato and cabbage, and then used any thing available from the garden and any kitchen leftovers. Every body got two bowls of soup with a dollop of home made smetana, see recipe in here, or regular sour cream, and as much garlic bread as we wanted.
California Farm Borscht Beef Beet Soup
My aunty Dorothea grew up in Ukraine and weekends, her house would smell of beef broth she made for Sunday borscht soup. She cooked for eight, plus unexpected guests, used more beef bouillion cubes if she got unexpected dinner guests.
She always used beef, beet, potato and cabbage, and then used any thing available from the garden and any kitchen leftovers. Every body got two bowls of soup with a dollop of home made smetana, see recipe in here, or regular sour cream, and as much garlic bread as we wanted.
Cooking Instructions
- 1
Put beef, bones, onion, bay leaves and bouillion cubes, lovage and celeriac in 4 quarts water, bring to boil, turn to simmer overnight. Next morning, taste, remove bones to fermenter, shred beef and put in skillet, replace evaporated water.
- 2
In large cast iron skillet, brown the boiled beef, fat and grizzle, move browned meat back to broth, add minced garlic to skillet with grizzle and fat, fry sour dough bread slices on one side till golden, set aside. Dry and grind leftover garlic peels to sprinkle on foods.
- 3
Next, sautee diced potato and diced tomatillo in cast iron skillet, few minutes till soft, add to beef broth.
- 4
Next, sautee shredded fresh cabbage in beef fat and grizzle, with the minced garlic, add to beef broth.
- 5
Next, dice and fry any leftover cooked vegetable from the week in the beef fat and garlic till soft, add to simmering beef broth.
- 6
Last, sautee shredded beet and carrot in skillet 8 minutes, add cup of broth to skillet, rinse out pan drippings, beet and carrot, add to simmering beef broth
- 7
Bring borscht to boil till beets loose color, turn heat off, rest five minutes, taste. Add water or salt to taste, serve. Top with dollop of sour cream, sprinkle of chopped parsley or chopped mint. Serve with garlic bread. Enjoy.
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