Borscht With Meat
They have a black face, ears, and legs that are all free of wool.
Recipe Summary Borscht With Meat
I like to simmer the beef and bacon for up to 6 hours, then let sit overnight in the broth to cool. Skim the excess fat and cut the meats into bite-size pieces. Re-heat, adding the beets, cabbage, onions, leeks, and sausage. I don't think that the carrots are necessary or add anything to the recipe. I've added several varieties of sausage to give added flavors but the milder Polish sausages seem to go better with the soft and sweet flavors of the beets. Serve with fresh bread.
Ingredients | Best Sheep Breeds For Meat In India1 ½ pounds beets, boiled and grated2 tablespoons red wine vinegar1 teaspoon white sugar1 pound lean beef chuck2 quarts water½ pound bacon1 tablespoon salt8 whole black peppercorns6 sprigs fresh parsley2 teaspoons dried marjoram2 teaspoons dill seed1 pound shredded cabbage2 leeks, sliced1 cup chopped onion1 carrot, grated2 pounds Polish sausage2 tablespoons chopped fresh dill weedDirectionsCombine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.Info | Best Sheep Breeds For Meat In Indiaprep: 30 mins cook: 2 hrs 10 mins additional: 8 hrs total: 10 hrs 40 mins Servings: 12 Yield: 12 servings
TAG : Borscht With MeatSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Borscht,
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