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Borscht, Kovno (M, KLP, TNT)
Source: My grandma, modernized
Serves: 8

1 pound soup meat cut into 3/4" pieces
Beef stock to cover or 3 beef bouillon cubes
1 bag baby carrots
3 celery stalks
1 onion
1/4 of a small cabbage
2 small potatoes, peeled, and diced
1/4 pound mushrooms, sliced
1 32-ounce jar prepared borscht
2 14-ounce cans quartered red beets with the beet juices
1 generous sprinkling garlic powder

Place two first ingredients in a soup pot, bring to a boil, skim and simmer for about 30 minutes.

In a food processor with the GRATING disk, shred the carrots, celery, onion, and cabbage, each separately.

Add all the shredded vegetables to the stock. Add also the potatoes, mushrooms, prepared borscht, red beets, and garlic powder. Bring to a boil, simmer partially covered for about 1 hour until all the meat and vegetables are tender. Taste for salt and pepper (The beef bouillon cubes and the prepared jarred borscht usually contain sufficient salt).

Poster's Notes:
I grew up having grandma's borscht at least every two weeks but without having her recipe, I experimented a lot to get the remembered taste. Finally this is it, very modernized but with the original taste. Since the balance of lemon juice or sour salt and sugar is not a constant, to always get the same perfect taste, I add a jar of bought borscht. Easy and delicious.

Posted by Elena Eder

Nutritional Info Per Serving: N/A