Russian-style borscht
By Faith Gorsky for An Edible Mosaic – submitted by Lori, Yorkville CSA Like many beet recipes, this one includes many flavors, both sweet (from the beets and carrots) and sour (a bit of vinegar). Full of beef and potatoes, it’s filling enough to be a main dish, or even a complete meal. You can save some time in this recipe by not peeling the vegetables, just scrubbing them well; there are a lot of nutrients in the peels, and more of an earthy flavor too.
Ingredients
- 2 TBS avocado oil or light olive oil
- 1 lb beef stew meat
- 1 bay leaf
- 8 cups low-sodium beef broth divided
- 1 ¾ lb beets roots only; use the greens for something else, scrubbed and trimmed
- 4 medium carrots finely chopped
- 3 large celery ribs diced
- 1 large onion chopped
- 1 large starchy potato such as Russet scrubbed and chopped
- ½ lb savoy cabbage thinly sliced into shreds (about 5 cups shredded)
- 4 large cloves garlic minced
- ½ tsp coarse kosher salt or a bit less if using fine salt
- ¼ tsp black pepper
- ¼ tsp allspice
- 3 TBS tomato paste
- 6 TBS red wine vinegar or apple cider vinegar; more or less to taste
- ¼ cup chopped fresh dill plus more for garnish if desired
- Sour cream for garnish optional
Instructions
- Click here for instructions (An Edible Mosaic)