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BORSCH
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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: Russian
     Serving Size: 5 - Change
Nutritional Facts
Servings Per Recipe: 5

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BORSCH

Date Added: January 04, 2014
This is a fairly simple recipe and is great if you happen to have some leftover shrimp from a party or plan on buying some, anyway. It is nice to have eat and like by all agers.

Ingredients:

1 Cup Navy Bean dry
2 1/2 Pounds Lean Beef
1/2 Pound Bacon rind removed, cu t into 1& quot; cubes
10 Cups Water
1 Unit Bay Leaf ; small
8 Unit Peppercorns
2 Unit Cloves Of Garlic (peeled)
2 Tablespoons Dried Parsley flakes
1 Unit Carrot chopped coarse
1 Unit Celery (opt.) chopped
1 Red Onion chop
1 Teaspoon Salt
8 Unit Beets
2 Beets Cooked
2 Cups Green Cabbage shredded
2 Leeks sliced
3 Potatoes cut into eighths
1 Can Tomato
1 Tablespoon Tomato Paste (15 oz)
3 Tablespoons Red Wine Vinegar ;
4 Tablespoons Sugar confectioner'
1 Pound Kielbasa
2 Tablespoons Flour (to 4 1/2 cups)
1 Tablespoon Butter melted
1/2 Cup Sour Cream
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Directions:

1. Cover beans with water and allow to soak overnight; cook until tender; drain; set aside.

2. Place beef, bacon and water in large soup pot; bring to a boil.

3. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt.

4. Cover and simmer over low heat for about 1 1/2 hours.

5. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool.

6. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak.

7. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon.

8. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup.

9. Simmer 20 minutes more. Mix flour and butter together to form paste.

10. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets.

11. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor.

12. Slice meat and arrange in individual soup bowls.

13. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Beans, Beet, Butter, Gluten, Tomato, Potato, Sulfites, Cabbage, Garlic, Natural Sweeteners, Celery, Navy Beans, Beef, Vinegar, Onion allergies.
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