Mona’s B3- Best Beef Borscht, WHB*
Nothing satisfies like a hearty soup. As you may know, I think soup ought to be a food group. It’s comforting and can be very nutritious. This borscht is packed with goodness including carrots, peppers, beets, onions, cabbage, potatoes and of course, small bite-size chunks of beef. This recipe makes a lot of soup which can feed an army, or be frozen to sustain you well into the new year. It also reheats beautifully.
Best beef borscht is perfect to make on a cold weekend day, allowing it to simmer over the course of a couple hours to get the potatoes soft and have the beef become “melt in your mouth” tender. It’s best to practice your mis en place skills too, because once you’ve chopped and prepped all of the ingredients, it comes together very quickly and you can then sit back and enjoy the aromas as they fill your home.
Best Beef Borscht
Ingredients:
2 Tbsp. vegetable oil
1 medium onion, diced
2 cloves garlic, crushed
2-2 1/2 lbs. beef for stew, cut into bite-sized pieces
3-32 oz. cans/boxes beef broth
32 oz. water
2 large russet potatoes, peeled and cubed
4 medium beets, peeled and cubed
2 large carrots, diced
1 rib celery, cut into 1/4 inch slices
1 green pepper, diced
1 lb. saurerkraut (can or bag) drained
1 15 oz. can diced tomatoes, juice included
2 Tbsp. red wine vinegar
2 Tbsp. honey
1 Tbsp. brown sugar
1 Tbsp. dried thyme
1 Tbsp. caraway seeds (optional)
Sour cream and dill for garnish
Directions:
Salt and pepper beef. In heavy bottom pan, heat vegetable oil until the first wisp of smoke rises. Add beef cubes in batches, being careful not to overcrowd the pan and cause the beef to steam. Brown quickly on all sides and transfer to a bowl. Once beef is removed from pan, add onions, celery, peppers and carrots. Stir to combine and sautee for 2-3 minutes. Add garlic and continue to cook for another 3 minutes. Add vegetables to bowl with beef.
Increase heat under pan and deglaze pan with 1 cup of the water.
Transfer beef, vegetables and deglazing liquid to large stock pot. Add remaining water, beef broth, tomatoes, beets and sauerkraut. Stir to combine.
Add in red wine vinegar, honey, thyme, brown sugar and caraway seeds (optional). Add about a Tbsp. of salt and several grinds of fresh cracked black pepper. Bring soup to a strong simmer, then lower to slow simmer and cover. Simmer for 2 hours or until beef is very tender. Adjust salt and pepper to taste.
Serve with a dollop of sour cream and dill, your favorite bread (preferably slathered with a bit of butter!)
*Weekend Herb Blogging is a fun weekly event sponsored by Kalyn of Kalyn’s Kitchen. This week’s WHB is being hosted by Simona from Briciole.
Will have mom make this for us this weekend!
Nothing beat a hot hearty soup on a cold winter day. I have to admit I have never made borscht, but now it is on my to-do list: thank you!
Mom pre-cooked the beets- thinking that it was easier than peeling them raw—did you peel yours or what?
This looks so hearty and perfect for cold nights!
I did peel mine with a veg peeler first. I think next time I’ll wrap them in foil and roast them in the oven for 45 minutes first. They should peel right off after that.
I have lived off of this soup. I’m not sick of it at all!
I agree with your idea of elevating soup to a food group. This sounds great!
I love beef borscht. Too bad no one else in my family does. I just might have to make this one anyway.
Thanks Kalyn! Ruth, after I made this soup I LIVED on it for two weeks! I never got tired of it and plan to make it again after the new year. Although, I think I’ll roast the beets in the oven before adding them.