On Request

The last post included a picture of some Borscht I made last weekend. It never occurred to me that someone might actually want the recipe but after receiving a request, I’m pleased to share “my” version of this classic and comforting soup.

Lithuanian-Russian Beef and Beet Borscht
Yield: 8-10  servings

6 medium beets, roasted and peeled (*see note below)
1 medium onion, chopped
1 1/2 lb ground beef or stewing meat
4 cups beef broth
2 cups water
6 carrots, peeled and chopped
3-4 medium baking potatoes, peeled and cubed
2 (14 ounce) cans diced or crushed tomatoes
1 (6 ounce) can tomato paste
1/2 medium head cabbage, cored and shredded
1 Tbsp dried dill (or 1/4 cup fresh)
2 tsp dried parsley (or 1/4 cup fresh)
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar

*I love the depth that roasted beets brings to this dish- to roast them, simply cut beets into eighths and drizzle with olive oil. I also add salt, pepper and a sprinkling of dried dill and garlic powder. Mix well to coat the beets evenly with olive oil and spices and roast at 350 for 60 to 90 minutes- until the beets test done. Before adding them to the soup, I chop them further into small cubes. If you want to skip roasting, simply peel and roughly grate the beets. Both roasted or grated, the beets are added to the soup at the same time as the cabbage and spices.

Directions: In a large dutch oven or soup pot, cook onion and beef in a little olive oil until onions are translucent and beef is no longer pink. Add broth, carrots, potatoes, crushed tomatoes, tomato paste and water. Simmer for 10 minutes. Add the cabbage, beets and seasoning. Continue to simmer for another 10 minutes or until cabbage is completely cooked (wilted). If the soup is thicker than you would prefer, simply add more water.

Garnish with chopped dill, parsley and a dollop of sour cream. Enjoy!

 

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