German Beef Borscht
beef soup bones or short ribs
1 large potato
2 carrots, diced
1 pound (16 ounces can) tomatoes or 1 small can of tomato paste
Simmer the bones and vegetable trim in about 1 gallon of water.
Simmer 3 to 4 hours then strain into a large bowl, soup pot or glass container.
When the beef cools separate from the bones and take any peeling left on the garlic.
Chop the beef and garlic up. Put the broth in a soup pot and add the meat and garlic.
Add the potatoes, onions and rice and
Bring pot to a simmer and cook for 1 hour.
You can either shred the vegetables or chop. I love the texture of the shredded vegetables.
I like using a mandoline but you can use just an old fashione hand grater as well.
Add the vegetables to the soup and cook for 30 to 40 minutes till tender.
Meanwhile chop the cabbage into shreds by cutting only in one direction.
Add the cabbage and cook for 15 more minutes till tender.
The soup is looking very nice now. Good color. Add the tomatoes or tomato paste.
Blend in 1 cup of sour cream if you want, by mixing it with a little of the soup and then