Borscht

Name: Borscht (Borsh)
Prep time: 15 min
Cook time: 2 h 35 min
Total time: 2 h 50 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 1 teaspoon smoked paprika; 2 teaspoons ground cumin; 3 large fresh beets (about 1½ pounds), peeled and diced into 1-inch cubes (leaves can also be washed, chopped, and included); 1 head cabbage (white, green, or red), shredded; 2 cloves garlic, peeled and sliced; 1 bay leaf; 2 teaspoons sea salt; 1 teaspoon freshly ground pepper; 1½ pounds (675 g) fresh beef brisket, cut up and rinsed with cold water; 1½ pounds (675 g) fresh beef brisket, cut up and rinsed with cold water; 8 cups (1.9 l) water; 2 medium onions, peeled and thinly sliced; 1 head cabbage (white, green, or red), shredded; 1 head cabbage (white, green, or red), shredded; 1 head cabbage (white, green, or red), shredded; 1 carrot, peeled and diced into 1-inch (2.5cm) cubes; 2 stalks of celery, diced into 1-inch cubes; 2 large russet potatoes, peeled and diced into ½-inch (1cm) cubes; 1 large tomato, peeled and diced into 1-inch (2.5cm) cubes; 1 teaspoon grape molasses or brown sugar; 1 teaspoon grape molasses or brown sugar; 1 tablespoon wine vinegar; 1 cup (240 g) sour cream (or drained yogurt); 1 cup (240 g) sour cream (or drained yogurt); 1 clove garlic, peeled and grated; 1 cup (85 g) chopped fresh dill; ½ teaspoon ground cumin (optional)

Borsh

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

This is a popular soup among the Armenians of Iran.

Ingredients

1½ pounds (675 g) fresh beef brisket, cut up and rinsed with cold water
8 cups (

Asia
Armenia
Iran
Southeast Asia
Soup
Gluten-free

Method

In a large, heavy-bottomed pot place the meat with 8 cups/1.9 l water. Bring to a boil over medium heat and skim any froth that forms.
Add onion, garlic, bay leaf, salt, p