Ukrainian borscht is a hearty soup of beef and a variety of vegetables in which root vegetables and cabbage predominate, and the soup takes its characteristic deep red colour from beets. The soup is often eaten with a sour cream garnish.
I was first introduced to borscht after moving to North Dakota. Until today however, I hadn’t tried to make it my self. It turned out great.
Here’s my version.
I slow cooked about 1 1/2 lbs of good stew meat and 1/2 cup water in a crockpot over night.
When cooked, I shredded the meat and transferred the meat and juices to a deep soup kettle. To the meat I added 3 cups water, 4 bay leaves , 1/4 cup dried dill and kosher salt and brought it to a slow boil before adding diced parsnip hearts, peeled and diced red potatoes and finely chopped green cabbage. Use as many of the vegetables as you like. Continue to cook until vegetables are tender.
Meanwhile in a deep Dutch oven heat about three tablespoons of olive oil. To the heated oil add about 1-2 pounds grated beets. 2-3 carrots grated, and one chopped yellow onion. Coat the vegetables in oil and sauté until tender (About 15 minutes). Once tender, add one 6 oz can tomato paste to the beet mixture. Stir to coat with tomatoe paste.
Add the beef , broth, and vegetables to the beet mixture and stir together.
Let the soup simmer for 2-3 hours. Season to taste with fresh squeezed lemon juice, kosher salt and cracked black pepper.
Serve garnished with a dollop of sour cream.
Before eating stir the sour cream into the soup. Yum!