Borscht
This delicious take on the traditional beet stew is loaded with veggies and meat.
Ingredients
Step 1
- 2 tbsp olive oil
- 1 medium onion minced
- 2 cloves garlic minced
- 1 bell pepper cored and diced
- 2 ribs celery minced
- 1 lb stew meat sliced into bite sized pieces
Step 2
- 4 cups beef broth
- ⅔ cup tomato paste
- 3 medium beets peeled and cut into sticks (batonnet)
- 2 carrots peeled and diced
- 2 medium potatoes diced
- 2 bay leaves
- ½ tsp ground cumin
- 1 tsp dill
- 2 tbsp apple cider vinegar
- ½ tsp cayenne pepper (optional)
- salt and pepper to taste
- ½ head cabbage
Step 3
- sour cream
- fresh or dried dill to garnish
Instructions
Step 1
- Saute the oil, vegetables, and stew meat together over medium heat in a large stock pot until meat is browned.
Step 2
- Add the remaining ingredients
- Bring the soup to a boil while occasionally stirring.
- Turn down the heat and allow the soup to simmer until vegetables are tender.
Step 3
- Serve the borscht with a spoonful of sour cream, and sprinkled with dill.