North Dakota Borscht Recipes

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BARLEY BORSCHT



Barley Borscht image

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

2 pounds meaty beef soup bones
1 medium onion, chopped
1 bay leaf
1 teaspoon salt
10 whole peppercorns
6 cups water
1 medium rutabaga (about 1 pound), diced
3 cups fresh diced beets (about 1-1/2 pounds)
2 cups chopped celery
1 small head cabbage (about 1 pound), shredded
2-1/2 cups diced carrots (about 1 pound)
2-1/2 cups diced peeled potatoes (about 1 pound)
3/4 cup medium pearl barley
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup vinegar
Sour cream, optional
Fresh dill

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



North Dakota Borscht image

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

- 3 lbs bone-in beef shank
- 2 tlbsp vegetable oil
- 1 onion chopped
- 6 cups water
- 1/2 lb carrots cut into 1 inch pieces
- 1/3 medium head cabbage shredded
- 1 lb beets, peeled and shredded
- 1 cup tomato juice
- 1 tlbsp lemon juice
- 2 tsp white sugar
- 2 tsp salt
- 1/8 tsp ground black pepper

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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