Ingredients
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1/2 pound Beef
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2 tablespoons Olive Oil
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1 Onionchopped
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4 Garlic Clovesgrated
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2 Carrotssliced
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1 Potatocubed
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5 Beetscubed
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2 Bay Leaves
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8 cups Beef Stock
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1/4 Cabbageshredded
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1 teaspoon Salt
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1/2 teaspoon Ground Pepper
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2 tablespoons Tomato Paste
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2 tablespoons Red Wine Vinegar
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2 teaspoons Sugar
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2 tablespoons Dill
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Sour Cream
Directions
Steps
|
1
Done
|
Cut beef into 2-inch pieces and place into a large soup pot. Add 10-12 cups cold water, 2 dried bay leaves and 1 tsp kosher salt. Cover with a lid. Bring to a boil, reduce heat and keep at light boil for 1 hour. |
|
2
Done
|
Sautée carrots, onions and beets with 4 tablespoons cooking oil. Sautée until vegetables are soft. Add sauteed veggies to the beef broth. Cook for 15 minutes. |
|
3
Done
|
Add sliced potatoes to the cooking ingredients and simmer for another 15 minutes. After the potatoes are almost done cooking add sliced cabbage to the pot. Add ground pepper, fresh dil, salt to taste, vinegar and tomato paste. Let the borscht simmer for 10 more minutes. |
|
4
Done
|
Turn off the heat, cover and let sit for 20 minutes. Serve with sour cream. |
