Ukrainian Borscht *Beet Soup
Ingredients
- 2½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 pound beef round roast medium diced
- 2 tablespoons oil divided
- 1⅓ cups 4 ounces grated carrot
- 1 cup 4 ounces onion, small diced
- 3 cloves garlic minced
- 4 cups 1 pound peeled and grated beet root
- 4 ounces tomato small diced
- 2 tablespoons tomato paste
- 4 cups beef stock
- 4 cups water
- 3 bay leaves
- 8 ounces shredded cabbage
- 8 ounces peeled potato medium diced
- Sour cream and fresh dill for garnish
Instructions
- Combine the salt and pepper. Season the beef with half of the mixture.
- Preheat a heavy bottomed stock pot or Dutch oven over moderately high heat. Coat the surface of the pan with 1 tablespoon oil, then add the beef, searing on all sides. Remove the meat from the pan and set aside to be reincorporated later. Reduce heat to moderate and coat the pan with the remaining 1 tablespoon oil. Toss the carrot, onion, and garlic in the oil to coat. Sauté until golden brown. Mix in the beets and diced tomato, season with remaining salt and pepper, then sauté until soft. Mix in the tomato paste and cook until slightly darkened in color. Deglaze the pan with beef stock and water. Add the bay leaves, seared meat, and cabbage. Bring to a simmer, cover with a lid, and cook for 3 hours. Add the potatoes and cook for 10 more minutes or until potatoes are tender.
- Serve hot with sour cream and fresh dill.
Notes
Recipe can be prepared with store bought broth. Meat can be added, but is not necessary .
