Vintners Vegetable Borscht
- Course: Various soups and stews Various Main Dishes
- Cuisine: Russian
- Yield:
Vintners Vegetable Borscht ingredients
- 3⁄4 lb Lean ground beef
- 16 oz canned beets
- 3 c Carrots
- 3 c Celery
- 3 c Onions
- 2 cn Beef broth
- 1⁄2 c Dry red wine
- 1 cn Tomato paste
- 1⁄4 c Honey
- 1 Cabbage
- Salt and pepper
- Sour cream
Cooking Vintners Vegetable Borscht
1. In large saucepan or Dutch oveni, brown ground beef.
2. Drain off fat. Add beets and juice, carrots, celery and onions along with beef broth, wine, tomato paste and honey.
3. Simmeri, covered, until vegetables are very tender, about 1 hour.
4. Add cabbage, cover and simmer 20 minutes longer.
5. Seasoni to taste.
6. To serve, ladle into bowls and top each serving with a spoonful of sour cream.
7. Tip: Ground beefi may be omitted, if desired.
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