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Hungarian Borscht


Best borscht ever!!

I look forward to the beet harvest so I can make this and eat it for lunch.

Freezes well.

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  • 10 lbs. RED beets
  • 6 beef marrow bones
  • 1 lb. stewing beef
  • 2 Tbsp. vegetable oil
  • 6 cloves garlic, peeled and sliced
  • 2 tsp. pepper
  • 2 tsp. dried parsley
  • 1 can diced tomatoes with juice
  • 1 lb. carrots, peeled and sliced
  • 2 tsp. sugar
  • 3/4 large cabbage, shredded
  • 7 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 cartons beef broth
  • Parmesan cheese, to serve
  • Sour cream, to serve


Servings 12
Preparation time 60mins
Cooking time 180mins


Step 1

Scrub and rinse the beets thoroughly, removing the foliage. Using a large soup pot, cook the beets in cold water until tender. Remove the beets, reserving water. Cut off the tops and peel the beets. Dice into ½ inch pieces, and return 2 cups to soup pot. Using a hand blender, puree the beets. Add the beef broth and remaining beets.

In another soup pot, cook the marrow bones with just enough water to cover, until water adopts a beefy flavour. Skim off the foam. Discard the bones, and add the water to the beets.

Brown the stewing beef in oil; shred the meat, and add to soup pot.

Add the garlic, pepper, parsley, tomatoes, carrots, sugar, cabbage, and potatoes to the pot. Cover and simmer until the vegetables are tender, but not mushy.

Ladle into bowls and serve with a sprinkling of Parmesan cheese and a dollop of sour cream.

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