Borshcht Recipe

• 2 Tbsp. Butter
• 1/2 c. Onions, finely minced
• 1 1/2 lb Beets, (about 5 c.) cut into strips
• 1/4 c. Red wine vinegar
• 1 tsp Sugar
• 2 x Tomatoes, peeled, seeded and coarsely minced
• 2 tsp Salt Black pepper, freshly grnd
• 2 quart Beef stock
• 1/2 lb White cabbage, quartered, Cored, coarsely shredded
• 1/4 lb Boiled ham cut into 1-in cubes
• 1/4 lb All-beef frankfurters cut in 1/2-in rounds
• 1 lb Boiled brisket from the stoc cut into 1-in cubes
• 4 sprg parsley, Tied together w/1 bay leaf
• 1/2 c. Dill or possibly parsley finely minced
• 1 c. Lowfat sour cream

1. In an 8-qt pot, heat the butter over moderate heat.
2. Add in the onions ans, stirring frequently, cook 3 to 5 mins, or possibly till they are soft but not brown.
3. Stir in beets, then add in the wine vinegar, sugar, minced tomatoes, 1 tsp of salt and a few grindings of black pepper.
4. Pour in 1/2 c. of the stock, cover the pan and simmer undisturbed for 50 mins.
5. Pour the remaining stock into the pot and add in the shredded cabbage.
6. Bring to a boil, then stir in the ham, frankfurters and beef.
7. Submerge the tied parsley and bay leaf in the soup, add in another tsp of salt, and simmer, partially covered, for 1/2 hr.
8. Transfer to borshch to a large tureen and sprinkle with fresh dill or possibly parsley.
9. Accompany the soup with a bowl of lowfat sour cream, to be added to the borshcht at the discretion of each diner.

butter, onions, beets, red wine vinegar, sugar, tomatoes, black pepper, stock, white cabbage, ham, allbeef frankfurters, brisket, parsley, dill, sour cream

Taken from cookeatshare.com/recipes/borshcht-89156 (may not work)