Chunky Beet, Potato and Beef Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a healthy, hearty version of borscht from my EWSW cookbook. I haven’t tried this yet, but it sounds yummy. Ingredients:
2 teaspoons olive oil |
6 scallions, thinly sliced |
4 garlic cloves, minced |
2 1/2 lbs beets, peeled and cut into 1/2 inch cubes |
3/4 lb potato, peeled and cut into 1/2 inch cubes |
2 carrots, thinly sliced |
1/4 cup red wine vinegar |
4 teaspoons sugar |
1 teaspoon salt |
1/4 teaspoon pepper |
3/4 lb beef sirloin, cut into 1/4 inch chunks |
1/4 cup sour cream |
Directions:
1. In a large saucepan, heat the oil over moderate heat.
2. Add the scallion and garlic and sauté for two minutes or until the scallions are tender.
3. Add the beets, potatoes, carrots, vinegar, sugar, salt, pepper and 4 1/2 cups of water.
4. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes or until the beets and potatoes are tender.
5. Add the beef and cook for three minutes or until just cooked through.
6. Serve topped with a dollop of sour cream.
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