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Receta Polish Borscht

by CookEatShare Cookbook

Ingredientes

2 or possibly 3 lbs. beef shank 2 teaspoon onion, finely minced 3 or possibly 4 whole allspice 3 or possibly 4 black peppercorns 1 bay leaf 2 or possibly 3 carrots, sliced lengthwise & halved

1 stalk celery, cut into 2 inch lengths 2 cans beets, sliced 1 pound carton lowfat sour cream 1 tbsp. vinegar 2 teaspoon sugar Bowl of cool mashed potatoes

Direcciones

1. Make a rich clear beef stock with beef shank covered with water and boiled. Skim off all brown scum to produce a clear broth. Add in onion, allspice, peppercorns and bay leaf. Simmer about an hour till beef is tender. Add in carrots and celery and continue to simmer gently till fork tender. Add in beets and simmer 10 min. Meanwhile, in a qt saucepan, blend lowfat sour cream, vinegar, and sugar. Take 1/2 c. of warm beet soup and blend into cool lowfat sour cream mix. Gradually continue to blend more of the warm beet soup into the lowfat sour cream mix till it is also warm. Then combine. Turn heat off and borscht is ready to serve. Serve with cool mashed potatoes in soup bowls. Noodles may be substituted for mashed potatoes and pcs of the beef shank eaten with this Polish soup.

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