Classic Borscht Soup - Shredded Beef With Beets & Carrots

beets

🥗Healthier: golden beets

💰Cheaper: canned beets

Golden beets are lower in sugar, while canned beets are more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers more protein and fewer calories.

Preheat a cast iron pan over medium-high heat.

Season the chuck roast with salt on both sides.

Add olive oil to the hot pan and sear the beef for 2-3 minutes on each side, including the edges.

Place the seared meat in an oven-proof dish, pour beef broth over it, cover, and bake at 325 degrees for 2 hours.

Chop the yellow onion and prepare fresh garlic by smashing it.

After 2 hours, shred the beef and remove excess fat, then return it to the baking dish.

In a stockpot, add olive oil and sauté the onions for about 5 minutes, then add butter and garlic for 1 minute.

Peel and slice carrots into coins, peel and cube the russet potato and place it in water to prevent oxidation.

Slice red cabbage into half-inch chunks and set aside.

Rinse, peel, and cube the beets.

Strain the beef juice into the pot with onions, then add beets, carrots, and a can of diced tomatoes with juice.

Bring the mixture to a boil, then lower the heat and simmer for about an hour until the carrots and beets are tender.

Add the shredded beef, brown sugar, cabbage, and red wine vinegar, stirring to combine.

Add more beef broth if the mixture is too thick, then simmer for an additional 20-30 minutes.

Taste and add salt if needed, then add drained potatoes and cook for another 15 minutes.

Before serving, stir in chopped fresh dill and Italian parsley, and garnish with yogurt instead of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary