Ukranian Borscht

Description

Contributed by Catsrecipes Y-Group

• Source: Come Into the Kitchen
• Makes 6 to 8 servings

Ingredients

• 1 pound beef chuck, in one piece
• 8 cups beef bouillon
• salt and pepper
• 1 bay leaf
• 2 tbsp butter
• 1 onion, chopped
• 2 carrots, sliced
• 3 medium raw beets, shredded
• ½ medium cabbage, shredded
• 1 tbsp minced parsley
• 1 can tomato sauce (8 oz)
• 1 tbsp vinegar
• 2 medium potatoes, cubed
• sour cream

Directions

1. Place beef and cold beef bouillon in deep kettle.
2. Add salt and pepper to taste and bay leaf.
3. Bring to a boil, and skim.
4. Simmer covered, for about 30 minutes.
5. In another pan, melt butter and saute in it onion, carrots, beets, cabbage and parsley for 3 minutes.
6. Add tomato sauce and vinegar and simmer over low heat for 10 minutes.
7. Add to soup with potatoes.
8. Simmer, covered, for about 1 hour or until meat is tender.
9. Skim when needed.
10. Correct seasonings.
11. Remove beef to platter, slice and serve separately.
12. Serve with sour cream.