Classic Borscht (beet soup)
This classic borscht recipe encompasses the notable sweet and sour flavor that borscht is well known for.
Servings: 8
Calories: 341kcal
Equipment
- Large pot
- Measuring cups and spoons
Ingredients
- 1 lb grass-fed beef of your choice (I use sirloin)
- 2-3 large beets peeled and chopped or grated
- 2 large potatoes peeled and diced
- 1 large carrot peeled and chopped
- 1 small yellow onion diced
- 2 cups cabbage chopped
- 1 clove of garlic minced
- 4 cups beef broth
- 2 tablespoons red wine vinegar
- salt & pepper to taste
- 1 tablespoon sugar or honey
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons tomato paste
- 1/2 cup fresh dill for garnishing
- sour cream for garnishing
Instructions
- In a large pot, heat 2 tablespoons of oil over medium heat on the stove, and brown your meat on both sides.
- Add 6-8 cups of water and bring it to a boil. Reduce the heat to low, cover, and allow the meat to simmer for 1-2 hours.
- While the meat is almost done, chop all your veggies.
- When the meat is done, remove it from the pot and skim out any fat floating at the top of the water.
- To the same pot, add your beets, potatoes, carrot, onion, cabbage, garlic, broth, vinegar, salt, pepper, sugar or honey, and tomato paste and return it to the stove.
- Bring it to a boil, reduce the heat to low, cover, and simmer for 30-45 minutes or until the veggies are tender.
- While the vegetables are cooking, shred or cube your meat and add it to the pot for the last 15-20 minutes.
- Give it a good stir, serve, garnish with dill and sour cream, and enjoy!
- This soup can be stored in an airtight container in the refrigerator for 3 days.
Nutrition
Serving: 2cups | Calories: 341kcal | Carbohydrates: 26g | Protein: 32g | Fat: 12g | Cholesterol: 72mg
