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Results 71 - 80 of 126 for beet beef
71. RUSSIAN STEW
Brown the beef in hot oil in a ... taste. Add salt as desired. Serve with lots of sour cream, and a nice crusty bread. This stew freezes well.
Just combine all the ingredients together and toss to make a salad. Serves 6.
73. RUSSIAN BORSCH
Cook beets, carrots and onions in water for 20 minutes. Add beef broth, cabbage and butter. Cook ... Put in bowls and add dollops of sour cream.
74. GARDEN BORSCHT
1. In 8 quart pot, ... often. 2. Add beets and remaining ingredients except sour ... cup with sour cream or yogurt before serving. Makes 10 cups.
Use a large stock pot. Heat oil. Saute onions until soft, add 1 quart meat stock and all other ingredients except the tubettini. Cover the ...
In a 4 1/2 quart Dutch oven, brown beef in oil. Drain off excess. ... meat mixture. Add beets and push cabbage partially into ... sour cream. Serves 6.
DAY BEFORE SERVING: In deep 8-quart kettle, place beef, marrowbone, 1 tablespoon salt, ... to kettle. Add beets, cabbage, carrots, chopped onion, ... servings, 158 calories each.
78. HOT BORSCH
Cook beets until tender. Cool, peel and cut into julienne strips. Simmer beef broth with onion 15 minutes. ... curdle). Chop dill, add as garnish.
79. BOILED DINNER
Place corned beef in Dutch oven, cover with ... per pound. Cook beets separately. Remove skin and set ... on platter including beets. Serves 6.
80. GREEN LEAF SOUP
Fry bacon until crisp, add onion, saute. Add barley and stir over heat until all is mixed. Pour in water or broth. Bring to a boil and skim ...
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