Prep 30 mins
Cook 1 hr
This is from a Safeway/Vons magazine and was a prize winner in one of their contests. Wonderful on a cold, winter's day.
- 2 tablespoons canola oil
- 1 lb boneless beef chuck or 1 lb beef round steak, cut into 1 inch pieces
- 1 1⁄2 teaspoons salt
- 3 tablespoons butter
- 1 onion, chopped
- 6 garlic cloves, chopped
- 8 cups beef broth
- 2 bay leaves
- 2 lbs beets, peeled and cut into 1/4 inch pieces
- 1 cup carrot, thinly sliced
- 2 lbs potatoes, peeled and cut into 1/2 inch pieces
- 4 cups cabbage, thinly sliced
- 5 tablespoons lemon juice
- fresh ground black pepper
- sour cream
- Heat oil in a large pot and brown beef in two batches, sprinkling each batch with 1/2 teaspoon salt.
- With a slotted spoon, transfer beef to a bowl and set aside.
- In the same pot, melt butter and add onion and 1/2 teaspoon salt.
- Cook, stirring, until onions are soft, about 3 minutes.
- Add half of the garlic and cook until fragrant, about 2 minutes.
- Add reserved beef, beef broth, bay leaves and 2 cups water.
- Bring to a boil; lower heat, cover and simmer until beef is tender, about 1 hour.
- Add beets and cook 10 minutes; then add carrots and potatoes and cook until tender, about 10 minutes.
- Add cabbaqe and remaining garlic and cook until cabbage is wilted, about 5 minutes.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve with sour cream to dollop into the borscht.
I found peeling and chopping the beets to be a messy affair but well worth the effort to produce such a wonderful soup. My DH adamantly refused to even consider this soup because he hates beets. Once I persuaded him to taste it, he ate two bowls of the soup and requested it again the next day for lunch! I followed the recipe exactly except that I cooked the beets and potatoes and carrots for abouut 30 minutes instead of ten. This soup has an amazingly unique flavor, one that makes the taste buds sing.