Classic Borscht (beet soup)
This classic borscht recipe encompasses the notable sweet and sour flavor that borscht is well known for.
Servings:
8
Calories:
341
kcal
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:
2
cups
|
Calories:
341
kcal
|
Carbohydrates:
26
g
|
Protein:
32
g
|
Fat:
12
g
|
Cholesterol:
72
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
