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

Steps

1. 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.
2. Stir in potatoes, beets, carrots, cabbage, beef stock, tomatoes and water; stir until well combined.
3. Bring to a simmer; reduce heat to low; cook for 1 to 1 1/2 hours or until beef is tender.