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Beef Borscht

eenie meenie
eenie meenie Posts: 4,394
edited November -1 in EggHead Forum
I roasted some beets about a week ago while cooking a turkey breast. I used them to make a rustic borscht with beef last week.

The roasting beets:
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The ingredients, except for the beets, vinegar, and brown sugar.
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After browning the meat and sauteeing the leeks and carrots, the cabbage, roasted beets, red wine vinegar, brown sugar were added to the dutch oven:
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After adding beef stock,I brought it to a near boil, then barely simmered for 3 hours. I then emptied it into a lasagne pan to cool quickly in the fridge while I cleaned the dutch oven. I transferred the soup back to the dutch oven and took it over to my mother's house where we reheated the borscht and served with pretzel rolls and a dollop of sour cream. No dill, it went to seed already.

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Nadia was so close and yet so far, lol.

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