Borscht (Russian- Style Beet Soup) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 tablespoons avocado oil (or light olive oil)
1 pound of beef stew; the beef can be omitted for a vegetarian soup
1 bay leaf
8 ups low-sodium beef broth, divided
1 ¾ pounds beets, roots only; finely dice ⅔ of the beets and shred the remaining ⅓.
4 medium carrots, finely chopped
3 large celery ribs, diced
1 large onion, chopped
1 large potato, Russet or Yukon Gold
½ pound savoy cabbage, thinly sliced, about 5 cups
4 large cloves of garlic, minced
½ teaspoon kosher salt
¼ teaspoon, black pepper
¼ teaspoon allspice
3 tablespoons tomato paste
3- 6 tablespoons red wine vinegar (or apple cider vinegar); more or less to taste
¼ cup chopped fresh dill plus more for garnish, if desired
sour cream for garnish
|
|
Directions: |
Directions:1. Heat oil in a 5 litre pot over medium-high heat; add meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in two batches so as not to overcrowd the pan).
2. Add bay leaf and 4 cups beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.
3. Add ⅔ diced beets. Cover the pot and cook for 10 minutes.
4. Add the shredded beets, carrots, celery, onion, potato, cabbage, garlic, spices, , tomato paste, and remaining 4 cups beef broth. The vegetables should be just covered with liquid.
5. Place lid on pot and bring back to a boil; turn heat down and simmer vegetables until tender, about 30 minutes.
6. Add 3 tablespoons of vinegar, or more to taste preference. Remove from heat and stir in dill.
7. Taste and add additional salt and pepper as desired.
8. To serve, ladle the soup into bowls; top with a dollop of sour cream and sprinkling of fresh dill. |
|
Personal
Notes: |
Personal
Notes: Our Christmas celebrations for 2021 included a Russian theme for the meals and cocktails! My contribution was this Borscht soup. I made a veggie version, omitting the meat, and it was just as flavourful and satisfying.
Brendon always planted beets in our garden and my favourite way to eat them was freshly boiled to tender with a little butter. I also had a great Borscht recipe and each fall would make a few large recipes for dinner and freeze the leftovers. One spring while purging some of my infrequently used cookbooks, I unknowingly gave away my Borscht recipe. I found this one on line (Faith Gorsky) and it's a close second to my old one..
|
|
This recipe for Borscht (Russian- Style Beet Soup) is from