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READY IN:
2hrs 40mins
SERVES:
4
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Place beef bones and brisket into a pot, add water, cover with a lid and quickly bring to a boil. Turn the heat down to low and skim all the foam that might appear during boiling. Cook for 2 hours, add salt 30 minutes before the broth is done. Take the brisket out, separate meat from the bones and cut into bite sized pieces. Strain the broth.
  2. Shred the carrots, cut onions and green bell peppers into small cubes. Heat some oil in a skillet and cook the vegetables on medium low heat for 10 minutes. Add tomato puree and cook for another 5 minutes.
  3. Wash spinach under running water and place into a colander. Pour boiling water over the spinach, wring it and cut into strips.
  4. Bring the broth back to a boil, add cubed potatoes and cook for 15 minutes. Then add spinach, lemon juice, cooked vegetables and salt to taste. Keep cooking for 5 more minutes.
  5. Whisk the eggs and slowly pour them into boiling borscht. Remove the borscht from heat.

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