Home > Soup

Borscht

A soup made from beets.

Ingredients:

  • 1/2 lb. (200 g) beef stew meat
  • 1 1/2 medium beets
  • 1/3 lb. (150 g) shredded cabbage
  • 1 large potato, peeled and diced
  • 1/2 large yellow onion, diced
  • 1 celery, diced
  • 2 garlic cloves, pressed
  • 1 Tbsp. fresh parsley
  • One 14 fl. oz. can (400 cc) beef or chicken broth
  • 4 cups (950 cc) water
  • 1/4 cup (60 cc) red wine
  • 1 Tbsp. extra virgin olive oil
  • 3/4 tsp. salt
  • sour cream (optional)

Directions:

  1. In a 6 quart pot or pressure cooker, heat 1 Tbsp. extra virgin olive oil and add beef. Brown all sides.
  2. Add diced yellow onion, celery and sauté until onion is transparent and slightly caramelized.
  3. Peel and dice 1 of the beets. Add broth, water, red wine, diced beet, shredded cabbage, diced potato and 3/4 teaspoon salt to the pot. Bring it to a boil.
  4. Reduce heat to low and skim the foam. Cover and simmer for 1 hour (or 20 min. if using a pressure cooker).
  5. In the meantime, wash and peel remaining 1/2 beet. Place in a heat-resistant bowl, cover and microwave until fork tender. Cut into small dice.
  6. After the soup is done simmering, add garlic and chopped parsley. Season with salt and pepper to your taste. Cook 5 minutes longer.
  7. Add the diced beets and stir the soup.
  8. Ladle into serving bowls. Garnish with sour cream and fresh parsley.
< Soup | Home | Top ^