Thursday, February 6, 2014

Shari's Easy Meaty Borscht


Making borscht is one of the best ways to use red beets in my opinion, and since we had some red beets, I made borscht. Further, the Olympics happen to be in Sochi, Russia this week, so what could possibly be a more appropriate pot of soup to prepare? You know borscht is just "so" Russian.

Shari's Easy Meaty Borscht:

1 Lb. Ground Beef
2 Red Beets Chopped
1/2 of a Medium Onion Chopped
1/4 of a Napa Cabbage Chopped
3 Quarts Water
3 Tb Balsamic Vinegar
Salt & Pepper to Taste

1. Cook beef. Drain fat.
2. Chop veggies and cabbage. Add them to pan.
3. Add water, vinegar, and seasonings. Mix.
4. Cover and let simmer for a half hour.