Borscht (Beet and Vegetable Soup)
Great fall soup using a variety of seasonal veggies. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Ingredients
- 2 tsp extra virgin olive oil or vegetable oil or lard or bacon fat
- 1 lbs stew meat* beef or pork stew, cut into bite-sized pieces
- 1 large onion* chopped (about 1 1/2 cups)
- 2 ribs celery* optional
- 8 cups beef broth* pork or chicken, divided (see instructions on Homemade Bone Stock)
- 4 beets* large, about 1 1/2 pounds, peeled and chopped (or grated)
- 2-3 carrot* approx. 1 pound, peeled and chopped (or grated)
- 2 potatoes* large, approx. 1 pound, peeled and cut into 1/2-inch cubes
- 2 cups cabbage* thinly sliced
- 3/4 cup dill* fresh chopped
- 3-5 tbsp red wine vinegar to taste
- 2-3 tbsp tomato paste
- 1 cup sour cream
- salt + pepper to taste
Instructions
- Heat 2 teaspoons oil in a large, thick-bottomed pot on medium high heat. Add the stew meat into bite sized pieces. Let it brown lightly on one side, then turn over.
- Add the chopped onions (and celery) to the pot. Let the onions cook and soften, about 5 minutes.
- Pour 4 cups of stock over the beef and onions in the pot. Bring to a boil. Lower the heat to a simmer, cover and cook until the meat is falling-off-the-bone tender, about 30 minutes - 1 hour.
- While the beef is cooking, prep the beets, carrots, and potato: Peel and chop the beets, carrots, and potatoes into 1/2-inch pieces. Or if you prefer… you can grate the beet and carrots for a smoother soup.
- Once the beef has cooked through until tender, add remaining broth, tomato paste, carrots, beets, diced potatoes and sliced cabbage, and a half cup of the fresh dill. Bring to a simmer, and cook for another 15 minutes or so, until the cabbage and potatoes are cooked through. NOTE: If you grated the beets and carrots you might want to cook the potatoes and cabbage for 5-10 minutes before adding these because they will take less time to cook.
- Add the vinegar and season to taste with salt and freshly ground black pepper.
- The soup is best made a day ahead. (The longer the soup sits the more it will all turn the deep red color of beets.)
- Serve ladled into bowls with a dollop of sour cream and a sprinkling of fresh dill.
Notes
Could also be made vegetarian by omitting the beef/pork and using vegetable stock.
Nutrition
Calories: 161kcalCarbohydrates: 18gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 575mgPotassium: 932mgFiber: 3gSugar: 8gVitamin A: 3204IUVitamin C: 21mgCalcium: 89mgIron: 2mg
