BARLEY BORSCHT
This is one of my favorite soups. It makes good use of the many vegetables that are being harvested this time of year here in North Dakota.
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine beef bones, onion, bay leaf, salt, peppercorns and water. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Strain broth; discard bones, onion and seasonings. Skim fat and return broth to the kettle. Add rutabaga, beets, celery, cabbage, carrots, potatoes and barley. Return to a boil; reduce heat. Cover and simmer 50 minutes or until vegetables are almost tender and barley is cooked. Stir in tomatoes and vinegar; heat through. Ladle into serving bowls. Top with a dollop of sour cream if desired. Sprinkle with dill.
Nutrition Facts :
NORTH DAKOTA BORSCHT
This is quite a famous type of soup made in North Dakota, which is a German recipe.
Provided by Penny Hall @FantasyFaery54
Categories Soups
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender. 2. Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.
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