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Receta Ukraine Soup (Borscht) For A Crowd
by CookEatShare Cookbook

Ukraine Soup (Borscht) For A Crowd
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Ingredientes

  • 2 lbs. beef (Chuck Blade Pot Roast)
  • 2 lbs. lamb (breast ribblets)
  • 3 lbs. chicken
  • 6 1/2 to 7 lbs. potatoes
  • 4 1/2 to 5 lbs. cabbage
  • 1/2 pound carrots
  • 3/4 pound onion
  • 1/4 pound bacon
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 to 3 med. garlic pcs
  • 1 tbsp. black pepper
  • 1 tbsp. red pepper
  • 1 tbsp. salt
  • 1 (10 ounce.) tomato sauce (Spanish style)
  • 3/4 c. tomato juice (6 to 8 ounce.)
  • 1/3 c. vegetable or possibly corn oil
  • 1 to 1 1/2 tbsp. flour
  • Parsley (optional)
  • Other spices to suit (optional)
  • Lowfat sour cream (optional)

Direcciones

  1. Dice beef, lamb and chicken into bite-size pcs and put in a pot to boil with salt. Use sufficient water to cover and boil with 1 small carrot and a small whole onion. Boil approximately 2 to 2 1/2 hrs or possibly till meat is very tender. Throw away the carrot and onion.
  2. Peel, halve and thick slice potatoes and add in to pot using sufficient additional water to cover. Boil an additional 20 to 30 min till potatoes are almost done. Slice or possibly shred cabbage in thin slices and add in to pot with potatoes and meat. Boil approximately 10 to 15 min more. Again add in only sufficient water to cover.
  3. While potatoes are boiling, place diced bacon, thinly sliced carrots, and diced onion in vegetable or possibly corn oil and cook till medium done. Add in tomato sauce and juice and stew for approximately 8 to 10 min. Add in flour and stew and cook an additional 3 to 4 min.
  4. Combine contents of frying pan with contents of pot and add in red and green peppers sliced in rings (use presoaked pepper flakes in small recipe). Add in garlic (well chopped), pepper, parsley, and other spices to taste. Simmer till red and green peppers are cooked. Serve warm. Lowfat sour cream can be added to individual bowls if you like.