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Borsch
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A picture of Borsch.

Borsch

Robin Keith
Robin Keith @cook_14579459
Tucson, AZ

Jean Desatoff Lochridge/Tanya Shubin Desatoff (Russian family recipe)

Jean Desatoff Lochridge/Tanya Shubin Desatoff (Russian family recipe)

Read more

Borsch

Robin Keith
Robin Keith @cook_14579459
Tucson, AZ

Jean Desatoff Lochridge/Tanya Shubin Desatoff (Russian family recipe)

Jean Desatoff Lochridge/Tanya Shubin Desatoff (Russian family recipe)

Read more
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Ingredients

  1. 3-4 lbsBeef Roast (Bone or Chuck)
  2. 2 1/2 qtsWater (boiling)
  3. 1/2 cDry Lima Beans (large)
  4. 2Potatoes (small, whole and peeled)
  5. 2Bay Leaves (whole)
  6. 1 TbspSalt
  7. 1/2 tspPepper
  8. 1/2 cCarrots (diced)
  9. 1 cCelery (dices)
  10. 1Onion (medium, chopped)
  11. 1 cFrozen Mixed Vegetables
  12. 1 CanTomato Sauce (small)
  13. 16 ozCan Tomatoes (approximately 1 lb)
  14. 1/2 cBell Pepper (chopped)
  15. 2 cCabbage (chopped)
  16. 2 TbspParsley, (chopped)
  17. 1/2 tspDill Weed
  18. 1Yellow Chili (optional)
  19. 1 TbspSugar
  20. 1 tspM.S.G
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Steps

  1. 1

    Wash beef in a colander. Bring water to boil in a pot. Add beef, lima beans, and potatoes and bring to boil. Add salt and pepper and simmer for approximately 2 hours until the meat is tender.

  2. 2

    Remove meat and add carrots, celery, onions, and mixed vegetables. Cook 15 minutes.

  3. 3

    Break up tomatoes by hand and add the rest of the ingredients. Simmer for 30 minutes longer.

  4. 4

    Remove potatoes and mash, then return to the soup.

  5. 5

    Remove the bay leaf and chili.

  6. 6

    Before serving, take the roast that was cooked in the soup and cut it up into 1 1/2" squares and place into a casserole dish one layer deep. Sprinkle with salt and pepper. Bake in a 375 degree oven until browned. Serve meat on the side with mustard or horse radish. Eat with the soup and bread.

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Robin Keith
Robin Keith @cook_14579459
on January 06, 2019 19:07
Tucson, AZ

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