California Farm Borscht Beef Beet Soup Recipe by Hobby Horseman
Cooking Instructions Overnight broth, hour sautee, hour stew 1 Put beef, bones, onion, bay leaves and bouillion cubes, lovage and celeriac in 4 quarts water, bring to boil, turn to simmer overnight. Next morning, taste, remove bones to fermenter, shred beef and put in skillet, replace evaporated water. 2 In large cast iron skillet, brown the boiled beef, fat and grizzle, move browned meat back to broth, add minced garlic to skillet with grizzle and fat, fry sour dough bread slices on one side till golden, set aside. Dry and grind leftover garlic peels to sprinkle on foods. 3 Next, sautee diced potato and diced tomatillo in cast iron skillet, few minutes till soft, add to beef broth. 4 Next, sautee shredded fresh cabbage in beef fat and grizzle, with the minced garlic, add to beef broth. 5 Next, dice and fry any leftover cooked vegetable from the week in the beef fat and garlic till soft, add to simmering beef broth. 6 Last, sautee shredded beet and carrot in skillet 8 minutes, add cup of broth to skillet, rinse out pan drippings, beet and carrot, add to simmering beef broth 7 Bring borscht to boil till beets loose color, turn heat off, rest five minutes, taste. Add water or salt to taste, serve. Top with dollop of sour cream, sprinkle of chopped parsley or chopped mint. Serve with garlic bread. Enjoy. 1 Put beef, bones, onion, bay leaves and bouillion cubes, lovage and celeriac in 4 quarts water, bring to boil, turn to simmer overnight. Next morning, taste, remove bones to fermenter, shred beef and put in skillet, replace evaporated water. 1 Put beef, bones, onion, bay leaves and bouillion cubes, lovage and celeriac in 4 quarts water, bring to boil, turn to simmer overnight. Next morning, taste, remove bones to fermenter, shred beef and put in skillet, replace evaporated water. 2 In large cast iron skillet, brown the boiled beef, fat and grizzle, move browned meat back to broth, add minced garlic to skillet with grizzle and fat, fry sour dough bread slices on one side till golden, set aside. Dry and grind leftover garlic peels to sprinkle on foods. 2 In large cast iron skillet, brown the boiled beef, fat and grizzle, move browned meat back to broth, add minced garlic to skillet with grizzle and fat, fry sour dough bread slices on one side till golden, set aside. Dry and grind leftover garlic peels to sprinkle on foods. 3 Next, sautee diced potato and diced tomatillo in cast iron skillet, few minutes till soft, add to beef broth. 3 Next, sautee diced potato and diced tomatillo in cast iron skillet, few minutes till soft, add to beef broth. 4 Next, sautee shredded fresh cabbage in beef fat and grizzle, with the minced garlic, add to beef broth. 4 Next, sautee shredded fresh cabbage in beef fat and grizzle, with the minced garlic, add to beef broth. 5 Next, dice and fry any leftover cooked vegetable from the week in the beef fat and garlic till soft, add to simmering beef broth. 5 Next, dice and fry any leftover cooked vegetable from the week in the beef fat and garlic till soft, add to simmering beef broth. 6 Last, sautee shredded beet and carrot in skillet 8 minutes, add cup of broth to skillet, rinse out pan drippings, beet and carrot, add to simmering beef broth 6 Last, sautee shredded beet and carrot in skillet 8 minutes, add cup of broth to skillet, rinse out pan drippings, beet and carrot, add to simmering beef broth 7 Bring borscht to boil till beets loose color, turn heat off, rest five minutes, taste. Add water or salt to taste, serve. Top with dollop of sour cream, sprinkle of chopped parsley or chopped mint. Serve with garlic bread. Enjoy. 7 Bring borscht to boil till beets loose color, turn heat off, rest five minutes, taste. Add water or salt to taste, serve. Top with dollop of sour cream, sprinkle of chopped parsley or chopped mint. Serve with garlic bread. Enjoy. 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