Beet & Cabbage Borsch

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    small beets, peeled and thinly sliced
  • 1
    medium onion, thinly sliced
  • 12
    lb lean stewing beef, cubed
  • 6
    cups homemade beef stock
  • 1
    medium carrot, peeled and sliced
  • 1
    medium potato, peeled and cubed
  • 1
    stalk celery, sliced
  • 12
    medium cabbage, grated
  • 1
    (10 ounce) can tomatoes
  • 1
    clove garlic
  • 2
    tablespoons fresh lemon juice, more to taste
  • salt and pepper
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DIRECTIONS

  • Brown beef in oil in a large pot.
  • Add beets, onions.
  • Add beef stock.
  • Bring to boil and then reduce heat to simmer about 30 minutes.
  • Add the carrots, potatoes, celery and simmer for an additional 15 minutes.
  • Add cabbage and cook until just tender.
  • Add tomatoes and garlic and heat through.
  • Add lemon juice, salt and pepper.
  • The soup is perfect when the sweet taste of the beets is slightly altered by the sour taste of the lemon juice.
  • Garnish with sour cream and a sprinkling of fresh dill.
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