How to Make Beef Borscht - Борщ

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides creaminess with fewer calories.

beetroot

🥗Healthier: red cabbage

💰Cheaper: canned beets

Canned beets are often less expensive and ready to use.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile and is often cheaper.

Heat a 6-quart soup pot over medium-high heat and add a splash of oil.

Sear 1 pound of stew beef until golden brown, then remove from pot.

Add diced carrots, celery, and onion to the pot and sauté until golden brown.

Return the browned beef to the pot and add diced beet.

Season with sea salt, black pepper, and dried basil leaves.

Add 6-8 cups of organic beef broth to the pot and bring to a simmer.

Cover and simmer for about 1 hour until the meat is tender.

In a separate pan, heat olive oil and sauté half an onion and minced garlic until golden brown.

Add 1 cup of tomato sauce and half a cup of water to the onion and garlic mixture, season with black pepper and a touch of salt, and cook for 5-8 minutes until thickened.

Transfer the tomato sauce into the soup after the meat has cooked for an hour.

Add cubed potatoes to the soup and set a timer for 15 minutes to cook them.

After 15 minutes, add 2-3 cups of shredded cabbage, fresh parsley, dill, and green onions to the soup.

Stir and cover for the last 5 minutes of cooking.

Let the soup sit covered for about an hour to develop flavors before serving.

Ladle soup into bowls, add a teaspoon to a tablespoon of sour cream on top, and garnish with fresh dill and cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level: