Hot Beef Borscht Recipe - Cooking Index
Hot Beef Borscht Recipe - Cooking Index
| 1 | Fennel bulb | |
| 3 tablespoons | Butter | |
| 1 tablespoon | Onion - cut 1/2" dice (large) | |
| 2 | Celery stalks - cut 1/2" dice | |
| 1 teaspoon | Ground coriander | |
| 1 teaspoon | Ground cumin | |
| 1 teaspoon | Caraway seeds | |
| 1 teaspoon | Freshly-ground black pepper | |
| 3 | Beets - peeled, and | |
| Cut 1/2" dice | ||
| 1/2 | Cabbage - cut 1/2" dice (small) | |
| 7 cups | Low-sodium chicken broth | |
| 3/4 lb | Cooked pot roast - cut 1/2" dice | |
| Salt - to taste | ||
| 1/2 cup | Sour cream |
Cut fennel stalks and bulb into 1/2-inch dice. Chop feathery fronds and reserve for garnish.
Melt the butter in a stockpot over medium heat. Add the onion, celery and diced fennel and cook, stirring constantly, for 1 minute. Cover and cook until the vegetables are softened but not brown, about 5 minutes.
Add the coriander, cumin, caraway seeds and pepper. Cook, stirring, until the spices are fragrant, about 1 minute.
Add the beets, cabbage and broth and bring to a simmer. Partially cover the pot and simmer until the beets are tender, about 35 minutes.
Add the cubed beef to the pot and heat through. Add salt to taste. Ladle into warm soup bowls. Serve with a dollop of sour cream and garnish with the chopped fennel fronds.
This recipe yields 6 to 8 servings.
Each of 8 servings: 211 calories; 809 mg sodium; 54 mg cholesterol; 12 grams fat; 6 grams saturated fat; 8 grams carbohydrates; 18 grams protein; 1.80 gram fiber.
Source:
The Los Angeles Times, 01-16-2002
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