Beet and Beef Borscht
Written by Rachel, Posted in Beef, Dinner, Gluten Free, Legacy, Low Carb, Main Dishes, Meat, Potatoes, Poultry, Sides, Soups, Vegetables
Beet and Beef Borscht
Recipe Type: Soup, Main, Dinner, Appetizer, Side
Cuisine: Ukrainian, Russian
Author:
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
- 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.
- Add veggies and salt and pepper to soup pot and cook, stirring occasionally, until they are getting tender.
- 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.
- Add lemon juice. Taste and add more salt if desired.
- Serve topped with a dolup of yogurt.
Notes
I serve this with warm rolls or bread, with butter. Perfect for dipping into the soup.
So thankful for you, Rachel! What a blessing you are to me and to so many. Have a wonderful weekend full of joy and thankfulness. 🙂