Borscht is essentially stew made with beets. As a girl this was one of my favorite dinners my mom would make. I would eat bowl after bowl until it was gone. Although what is not to love beets are one of my favorite vegetables.
This is not only a healthy but a hearty soup to fill the bellies of the whole family. You can blend it or dice your vegetables as fine as you would like. I prefer it chunky as this is how I grew up with it. I have never tried making it on my own but it turned out great. My mother is an amazing soup maker and because she always throws things together I did my best.
Now if you think it is odd to add dollop of sour cream to you stew, you need to give it a try. Borscht requires a dollop of sour cream and it just won’t taste the same without it.
- 1 lb. beef stew meat, cubed
- 1 Tbs olive oil
- 4 cups beef broth
- 1/2 cup tomato sauce or 2 Tbs tomato paste
- 3 medium beets, peeled and diced
- 3 potatoes, peeled and diced (if using new or red potatoes no need to peel)
- 1/2 medium onion, chopped
- 1 cup carrot, chopped
- 1/2 medium head of cabbage,diced
- 2 bay leaves
- salt and pepper to taste
- dash Worcestershire sauce
* This could easily be made in the crock pot. After browning the stew meat combine all in the slow cooker and combine all ingredients. Cook over low for at least 6 hours or until vegetables are tender.
In a 5 quart pot over medium/high heat oil and brown the stew meat. Add in tomato sauce and beef broth.
Add in remaining ingredients except cabbage and cover the pot with a lid. Turn heat to low and simmer for about 2 hours.
Add in the cabbage and continue to cook and additional hour.
Taste and add any additional salt and pepper. Remove the two bay leaves.
When the beets are tender and the meat is falling apart the Borscht is ready to serve.
Dollop each bowl with a bit of sour cream and serve.