Hutchinson Beef Borscht
1 pound beef chuck, lean 2 tablespoons cooking oil 3 cups water 2 bay leaves 3 cups cabbage -- coarsely chopped 2 cups potatoes -- cubed 1/2 cup chopped onions 1/4 cup chopped gree...
Ingredients
- 1poundbeef chuck, lean
- 2tablespooncooking oil
- 3cupwater
- 2bay leaves
- 3cupcabbage -- coarsely chopped
- 2cuppotatoes -- cubed
- 1/2cupchopped onions
- 1/4cupchopped green bell pepper
Directions
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1 pound beef chuck, lean 2 tablespoons cooking oil 3 cups water 2 bay leaves 3 cups cabbage -- coarsely chopped 2 cups potatoes -- cubed 1/2
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Here's a borscht of beef, potatoes, cabbage and a hint of dilly-cream
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The borscht was served at the annual Mennonite Relief Fair in Hutchinson, Kansas
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It and other recipes were brought to the Plains generations ago by Russian, German, and Swiss
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The use of cooking oil acknowledges today's generation
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Traditionally the meat was browned in lard and butter
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Allow about 2 hours from dicing to serving
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Use a lean cut of beef chuck, trimmed of fat