Description
A hearty borscht made with beef and vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 1/2 lbs boneless beef chuck roast (cut into 1-inch pieces)
- 3 1/2 quarts water
- 6 medium Golden potatoes (about 2 1/2 lbs, peeled and cubed)
- 1 tbsp salt
- 1 cup sauerkraut
- 2 medium carrots (peeled and grated)
- 1 large onion (diced)
- 2 large beets
- 8 oz tomato sauce
- 2 tbsp olive oil
- 1 tbsp Vegeta seasoning
- 1/2 tsp black pepper
- 1 tbsp garlic salt (Lawry’s Brand)
- 3 bay leaves
- Garnish as desired, sour cream and fresh dill
Instructions
- In a large pot, bring 3 1/2 quarts of water and 1 1/2 pounds of cubed beef to a boil. Skim off any dark foam and simmer for 30 minutes over medium-low heat.
- After 30 minutes, add 2 1/2 pounds of cubed potatoes and 1 tbsp salt. Simmer for 25 minutes. Note, if your potatoes are cubed smaller, this will take about 15 minutes.
- Meanwhile, make the mirepoix. In a medium sauté pan, sauté one chopped onion, two large grated beets, and two grated carrots in 2 tbsp olive oil until lightly browned and tender (about 10 minutes). Add 8 ounces of tomato sauce and heat through. Add this mixture to the soup while the potatoes are simmering.
- After the potatoes are done simmering, add 1/2 tsp black pepper, 1 tbsp Vegeta seasoning, 1 tbsp garlic salt, three bay leaves, and 1 cup sauerkraut. Simmer for seven more minutes.
- Sprinkle a handful of fresh dill if desired. Serve borscht with a dollop of sour cream.
Notes
- Cut beef into 1-inch pieces.
- Two large beets can be adjusted according to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg