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Jen's Borscht With Beef

"This is how I like to make borscht for my circle of relatives. It is very thick and pleasurable on a chilly wintry weather night time. Many folks who are fearful of beets experience my borscht as it has such a lot of other flavors. For first-rate taste, top each bowl of borscht with a tablespoon of sour cream."

Ingredients :

• three pounds red meat soup bones
• 2 quarts water
• 4 potatoes, peeled and diced
• 4 carrots, peeled and diced
• 3 celery ribs, sliced
• three beets, peeled and diced
• 1 onion, diced
• three tablespoons minced garlic
• three tablespoons salt, or to flavor
• 2 tablespoons paprika, or to taste
• 1 teaspoon floor black pepper, or to flavor
• half of small head cabbage, shredded
• 1 (15 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste

Instructions :

Prep : 30M	Cook : 10M	Ready in : 5H45M

• Combine soup bones and water in a big pot; carry the water to a boil, lessen heat to medium-low, and cook at a simmer for four hours.
• Remove soup bones and meat from pot; set aside until cool sufficient to address. Skim fat from the floor of the broth. Add potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth. Bring broth once more to a boil, lessen heat to medium-low, and simmer till the greens are smooth, approximately 1 hour greater.
• Pick meat off soup bones and add back to soup. Discard bones and fat. Stir cabbage, diced tomatoes, and tomato paste into the soup. Continue cooking at a simmer until the cabbage is smooth, about 15 mins.

Notes :

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