Question by Jessica: Green borsch ingredients?
Can anyone tell me the green borsch ingredients?
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Answer by Alex Dragunov
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joanne bsays
Cabbage Zucchini Borscht
I know my family will get a hearty, healthy meal when I serve this soup. There are so many good vegetables to stir in!
Ingredients:
1 meaty beef soup bones (beef shanks or short ribs)
8 cups water
4 cups shredded cabbage
2 cups cubed peeled potatoes
2 cups sliced carrots
2 cups diced peeled tomatoes
1 onion, chopped
1/2 cup chopped fresh parsley
2 tablespoons dill weed
1 tablespoon aniseed, tied in a cheesecloth bag
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 cups chopped cooked beets
3 cups shredded zucchini
Directions:
Place soup bone and water in a stockpock; bring to a boil. Reduce heat and simmer, uncovered, for 40-45 minutes.
Skim off fat. Add the cabbage, potatoes, carrots, tomatoes, onion, parsley, dill, aniseed, salt and pepper. Simmer, uncovered, 2-1/2 to 3 hours.
Remove meat from soup bone; discard bone and add meat to soup. Stir in beets and zucchini. Simmer 15-20 minutes longer or until zucchini is tender. Remove anise seed before serving. Yield: 12-14 servings (4 quarts).
joanne b says
Cabbage Zucchini Borscht
I know my family will get a hearty, healthy meal when I serve this soup. There are so many good vegetables to stir in!
Ingredients:
1 meaty beef soup bones (beef shanks or short ribs)
8 cups water
4 cups shredded cabbage
2 cups cubed peeled potatoes
2 cups sliced carrots
2 cups diced peeled tomatoes
1 onion, chopped
1/2 cup chopped fresh parsley
2 tablespoons dill weed
1 tablespoon aniseed, tied in a cheesecloth bag
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 cups chopped cooked beets
3 cups shredded zucchini
Directions:
Place soup bone and water in a stockpock; bring to a boil. Reduce heat and simmer, uncovered, for 40-45 minutes.
Skim off fat. Add the cabbage, potatoes, carrots, tomatoes, onion, parsley, dill, aniseed, salt and pepper. Simmer, uncovered, 2-1/2 to 3 hours.
Remove meat from soup bone; discard bone and add meat to soup. Stir in beets and zucchini. Simmer 15-20 minutes longer or until zucchini is tender. Remove anise seed before serving. Yield: 12-14 servings (4 quarts).