De Ma Cuisine

Monday

19

November 2012

1

COMMENTS

Beet and Beef Borscht

Written by , Posted in Beef, Dinner, Gluten Free, Legacy, Low Carb, Main Dishes, Meat, Potatoes, Poultry, Sides, Soups, Vegetables

Beet and Beef Borscht
Author: 
Recipe type: Soup, Main, Dinner, Appetizer, Side
Cuisine: Ukrainian, Russian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Hearty and warm, this Borscht is a family favorite of ours.
Ingredients
  • 2 T olive oil
  • 1 lb. chuck roast, cut into smallish cubes
  • 4 carrots, chopped
  • 1 onion, chopped
  • 4 small beets, peeled and chopped
  • 4-6 celery stalks, chopped
  • 1 daikon radish, chopped
  • 3 potatoes, chopped
  • 3 cloves garlic, chopped
  • 1-2 T fresh lemon juice
  • 10-12 C chicken or vegetable stock (or mixture of both) (use more or less depending on how thick you want the soup)
  • 2 t salt (or to taste)
  • pepper (to taste)
  • Greek yogurt or sour cream (for topping)
Instructions
  1. Pat each piece of beef dry with a paper towel (this helps it to brown better - this step can be skipped if you're short on time). Heat large soup pot. Add olive oil. When oil is hot, add beef, being sure not to over-crowd the pan. Cook, over medium heat, until beef is browned, about 10 minutes or so. Remove beef from pan with a slotted spoon and set aside.
  2. Add veggies and salt and pepper to soup pot and cook, stirring occasionally, until they are getting tender.
  3. Add beef and stock and bring up to a boil. Once it's boiling, reduce to a low boil or a simmer, and cook 1-2 hours (until veggies are tender), adding more stock or water if it gets too thick.
  4. Add lemon juice. Taste and add more salt if desired.
  5. Serve topped with a dolup of yogurt.
Notes
I serve this with warm rolls or bread, with butter. Perfect for dipping into the soup.

 

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  1. Christy Durrance

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