SafePlates

Ingredients

• 12 oz (340g) beef chuck or stew meat, cut into cubes
• 8 cups (2 liters) water
• 2 medium beets, peeled and grated (about 2 cups/250g)
• 1 large carrot, peeled and grated (about 1 cup/120g)
• 1 medium onion, finely chopped (about 1 cup/120g)
• 2 medium potatoes, peeled and diced (about 2 cups/300g)
• 2 cups (140g) shredded green cabbage
• 2 tbsp (30ml) tomato paste
• 2 tbsp (30ml) vegetable oil
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp (5g) sugar
• Salt and black pepper to taste
• 2 tbsp (30ml) white vinegar or lemon juice
• Fresh dill, chopped, for garnish
• Sour cream, for serving

Instructions

1. In a large pot, add the beef and water. Bring to a boil, skimming off any foam. Reduce heat and simmer for 40-50 minutes until the beef is tender.
2. While the beef is cooking, heat the vegetable oil in a skillet over medium heat. Add the onion and carrot, sauté for 3-4 minutes until softened.
3. Add the grated beets to the skillet and cook for another 5 minutes, stirring occasionally.
4. Stir in the tomato paste, sugar, and vinegar (or lemon juice). Cook for 2-3 minutes, then remove from heat.
5. Once the beef is tender, add the diced potatoes to the pot. Simmer for 10 minutes.
6. Add the sautéed vegetables, shredded cabbage, bay leaf, and minced garlic to the pot. Season with salt and black pepper.
7. Simmer the soup for another 15-20 minutes, until the vegetables are tender and the flavors meld together.
8. Remove the bay leaf. Taste and adjust seasoning if needed.
9. Serve hot, garnished with fresh dill and a dollop of sour cream.

Tip

For best flavor, let the borscht rest for a few hours or overnight before serving. It tastes even better the next day!