Description
A comforting and hearty beef borscht made with tender beef, fresh vegetables, and spices.
Ingredients
Scale
- 1 1/2 lbs boneless beef chuck roast (Cut into 1-inch pieces)
- 3 1/2 quarts water (14 cups)
- 6 medium Golden potatoes (2 1/2 lbs, peeled and cubed)
- 2 large beets (peeled and grated)
- 1 cup sauerkraut
- 2 medium carrots (peeled and grated)
- 1 large onion (diced)
- 8 oz tomato sauce
- 2 Tbsp olive oil
- 1 tbsp Vegeta Seasoning
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 Tbsp garlic salt
- 3 bay leaves
- Garnish as desired, sour cream and fresh dill
Instructions
- In a large pot, bring 3 1/2 quarts of water and meat to a boil. Skim off any dark foam and simmer for 1 1/2 hours over medium-low heat.
- Meanwhile, sauté the onion and carrots until tender. Add the tomato sauce and ketchup and add this to the soup.
- Add the potatoes, salt, pepper, bay leaves, and Vegeta seasoning to the soup. Simmer for 25 minutes.
- Stir in the beets and garlic, then turn off the stove.
- Serve borscht with sour cream and fresh dill.
Notes
- For vegetarian borscht, substitute the beef with more vegetables and vegetable broth.
- For raw beets, see notes for preparation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg