Borscht Soup with Beef (Beet Soup)
Description
It's never too early to think about soup recipes for cooler weather. Borscht will warm your body and your soul with it hearty, healthy and delicious goodness.
Ingredients
1 T. olive oil
1 whole onion, diced
3 cloves garlic, minced
1 lb. beef stew meat, cut into bite sized pieces (could substitute with pork)
1 t. salt
1 t. black pepper
5 whole, small Russet potatoes, peeled and cubed
4 whole, small to medium raw beets, peeled and grated
2 whole carrots, grated
1/2 whole, small to medium green cabbage, shredded
4 c. beef stock
14.5 oz. can diced tomatoes with juice
6 c. water
sour cream or Greek yogurt, for serving
chopped fresh dill, for serving
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a large soup pot or Dutch oven, add olive oil and onion; sauté onion over medium-high heat until onion starts to caramelize. Stir in garlic; add stew meat; season with 1 t. each salt and pepper. Brown stew meat on all sides.
Stir in potatoes, beets, carrots, cabbage, beef stock, tomatoes and water; stir until well combined.
Bring to a simmer; reduce heat to low; cook for 1 to 1 1/2 hours or until beef is tender.
Season to taste with salt and pepper, if needed.
Serve with sour cream or Greek yogurt and fresh dill.
6 servings.