HomeProske, Swanson & Mahato
1 Serve

Ingredients

Ingredients

  • 454 Grams Beef Stew Cubes
    or chuck, sliced thinly
  • 2 Tbsp Vegetable Oil
  • 1 Onion
    chopped coarsely
  • 2 Garlic Cloves
    minced
  • 8 Cups Beef Stock
  • 1 Tomato Paste
    small can
  • 2 Tbsp Red Wine Vinegar
  • 1 Tsp White Sugar
  • 4 Cups Green Cabbage
    or red if available, coarsely shredded
  • 2 Carrots
    peeled, chopped or julienned
  • 4 Beets
    large beets, peeled, thinly sliced or julienned
  • 1 Tbsp Dill
    fresh, or 1 tsp dried dill
Beef Borscht

Method

In a large heavy soup pot

  • 454 Grams Beef Stew Cubes
    or chuck, sliced thinly
  • 2 Tbsp Vegetable Oil
  • 1 Onion
    chopped coarsely
  • 2 Garlic Cloves
    minced
1

Heat the oil over medium-high heat, add the sliced beef and brown. Add in the onions and garlic to partially cook.

Continue this recipe in the soup pot, or at this point transfer the ingredients into a crock pot to finish.

Create the Borscht

  • 8 Cups Beef Stock
  • 1 Tomato Paste
    small can
  • 2 Tbsp Red Wine Vinegar
  • 1 Tsp White Sugar
  • 4 Cups Green Cabbage
    or red if available, coarsely shredded
  • 2 Carrots
    peeled, chopped or julienned
  • 4 Beets
    large beets, peeled, thinly sliced or julienned
  • 1 Tbsp Dill
    fresh, or 1 tsp dried dill
2

Add the remaining ingredients to the soup pot. Bring to a boil and then reduce the heat, cover and simmer until flavours blend, and the vegetables are tender. When done, stir in the dill.

Soup is best served with a dollop of sour cream.

Note: Extra borscht freezes well.