Borscht Recipe
Garnish your bowl of Borscht with a splash of pickle juice (it's so good!), a dollop of sour cream, and a sprig of fresh dill.
Servings 6 servings (2 cups each)
Calories 448kcal
Ingredients
- 2 pounds boneless beef chuck roast cut against the grain into 1-inch pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil or avocado oil
- 1 pound beets peeled and grated (see note 1)
- 1 large onion peeled and chopped
- 2 carrots peeled and diced
- 2 celery ribs chopped
- 4 cups beef broth
- 1 pound green cabbage shredded
- 2 bay leaves
- 1 tablespoon chopped fresh dill or 1 teaspoon dried, plus more for garnish
- 1 pound red potatoes or other waxy potatoes, quartered
- 1 tablespoon dill pickle juice or red wine vinegar
- Sour cream for serving, optional
Instructions
- Pat beef dry with paper towel, season generously with salt and pepper. In a Dutch oven or large pot over medium-high heat, heat oil until shimmering.
- Add beef and cook until browned on each side, about 5 minutes. Transfer to a plate. To the pot with the rendered fat, add beets, carrot, onion, and celery, and cook until softened, about 5 minutes.
- Add beef, beef broth, cabbage, bay leaves, dill, and 1 teaspoon salt. Bring to a boil. Cover and reduce heat; simmer until beef is tender and vegetables are tender, stirring occasionally, about 2 hours. During the last 45 minutes of cooking time, add potatoes.
- Remove bay leaves and stir in pickle juice. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Garnish with sour cream and more dill if desired.
Notes
- Beets: A food processor with a shredding disk makes quick work of the beets. Cut them into chunks that fit easily through the feed tube.
Nutrition
Serving: 2 cups | Calories: 448kcal | Carbohydrates: 28g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 857mg | Potassium: 1412mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3529IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 5mg