Beef Borscht with Sour Cream and Dill
Russian Orthodox Christmas Eve supper
- 2 T butter
- 4 3/4 beef chuck pot roast cut into 2 inch chunks
- 6 cups chopped green cabbage
- 3 celery stalks chopped
- 2 large onions chopped
- 2 large carrots chopped
- 60 ounces beef broth
- 29 ounces cans diced tomatoes
- 4 large red- skinned potatoes, cut into 1/2 pieces
- 32 ounces julienned beets with juices
- 2 And 1/2 cider vinegar
- 1 T. Sugar
- Sour cream
- Chopped fresh dill
Melt butter and brown beef and bones. Transfer to plate. Add cabbage, celery, onions, and carrots to pot saute for 15 minutes. Return meat and bones to pot. Add broth and tomatoes. Bring to a boil. Reduce heat, cover and simmer 1 hour.
Add potatoes to soup, cover and and and simmer about 30 minutes. Discard bones. Remove meat and and cut into small pieces, return to pot. Cover and refrigerate overnight.
Skim fat from surface of soup. Bring soup to a boil through. Add vinegar and sugar. Add beets. Season with salt and pepper. Ladle into bowls. Top with sour cream, sprinkle with dill.