Borscht
This hearty red beet soup is absolutely incredible! It's loaded with tender beef, beets, and cabbage simmered in a rich tangy broth to keep you warm and cozy all winter long.
Servings: 4
Ingredients
- 4 fresh beets stems and greens removed, un-peeled
- 1/4 c. plus 3 T. red wine vinegar
- 2 T. plus 2 tsp kosher salt
- 3 T. unsalted butter
- 2 stalks celery halved lengthwise, thinly sliced crosswise
- 3-4 green onions white part only, thinly sliced
- 4 cloves garlic minced
- 1/4 tsp. caraway seeds
- 1/4 head cabbage cored and shredded
- 3 fresh parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 (16 oz.) can whole peeled tomatoes with liquid, chopped
- 2 c. chuck roast (cooked and shredded)
- 9 c. beef broth
- freshly ground black pepper
- 1/2 c. sour cream for garnish
- 2 T. chopped fresh dill for garnish
Instructions
- In a large saucepan, cover the beets with cold water by 1 inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes.
- Drain, cool, and peel the beets. Dice the beets and set them aside.
- Heat the butter in a large pot over medium heat. Add the celery, onions, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage, cook, stirring until wilted, about 3 minutes.
- Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes with liquid, cooked meat, and broth.
- Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together. Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt, and season with pepper to taste.
- To serve: Divide the Borscht among soup bowls and top with dollops of sour cream and fresh chopped dill, enjoy!
Notes
I like to slow-cook a roast in the slow cooker overnight and make my own broth for this recipe.