Chunky beef borsch
You'll get better results from stock made the day before serving, because fat can be removed from the cold stock.
INGREDIENTS
375g beef soup bones
4 cups water
1 bayleaf
1 onion, chopped
1 cup shredded cabbage
1 carrot, sliced
1 medium potato, cubed
3 medium beetroot, peeled, sliced
400g can tomatoes
METHOD
Combine beef bones, water, bayleaf and onion in large bowl, cover, cook in microwave on HIGH until soup boils, then cook further 5 minutes on HIGH. Remove bones, cool, cover, refrigerate, lift off any fat. Add cabbage, carrot, potato, beetroot and undrained crushed tomatoes. Cover, cook in microwave on HIGH 15 minutes, discard bayleaf.
Serves 6 to 8.
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