Email to Vicki Logan      

Recipe Categories: Vickil's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS JAMSandJELLIES KidFriendly MEATS PIZZA RICE SALADandDRESSING SAUCES SIDEDISHES SOUPSandSTEWS VEGETABLES

Ukranian Borscht




Source of Recipe


Sandy Greathouse, friend


Recipe Introduction


I tried this dish on a Ladies Retreat back in 1992. It was at a little bed and breakfast in Georgia. It was wonderful! My friend Sandy found this recipe and sent it to me not long after my trip. It's different, but so yummy!


List of Ingredients




1 lb. beef chuck, in one piece
8 cups beef bouillon
Salt & pepper to taste
1 bay leaf
2 Tbsp butter
1 onion, chopped
2 carrots, sliced
3 medium raw beets, shredded
½ medium cabbage, shredded
2 medium potatoes, cubed
1 (8 oz) can tomato sauce
1 Tbsp minced parsley
1 Tbsp vinegar
Sour cream


Recipe



Place beef and cold beef bouillon in a large, deep kettle. Add salt & pepper and bay leaf. Bring to a boil and skim. Simmer, covered, for about 30 minutes. In another pan, melt butter and sauté onion, carrots, beets, cabbage and parsley for about 3 minutes. Add tomato sauce and vinegar and simmer over low heat for 10 minutes. Add potatoes and simmer, covered, for about an hour or until meat is tender. Skim when needed. Adjust seasonings to your taste. Remove beef to platter, slice and serve separately. Serve soup with dollop of sour cream.