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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 10 |
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Borscht is a soup that is very popular in many Eastern and Central European countries. It is made with beetroot, which gives it it’s signature reddish-purple jewel color. Different countries have their own variations of borscht; Russian borscht is made with some type of beef or sausage. I am making mine with both; Using both meats gives the soup superb flavor. This is a true Russian classic. Ingredients:
2 tablespoons vegetable oil |
1 lb stew meat |
16 ounces roll bulk pork sausage |
8 cups beef stock |
1 (14 1/2 ounce) can diced tomatoes |
4 large garlic cloves, minced |
1 large brown onion, diced |
3 large beets, peeled and cut into 1 inch chunks |
4 carrots, peeled and chopped |
1 large russet potato, peeled and cut into 1/2 inch cubes |
2 cups thinly shredded cabbage |
3/4 cup chopped fresh dill |
1 tablespoon red wine vinegar |
salt and pepper, to taste |
sour cream, for garnish |
Directions:
1. In a heavy stockpot, heat oil over high heat. Add the stew meat and sear until nicely browned. Remove from pot and set aside; immediately add the pork sausage, and stir, breaking it up into pieces while it browns. When sausage has browned nicely, return the stew meat to the pot, as well as the tomatoes, garlic, onion and beets. Add the beef stock, bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours. After 2 hours, add the carrots and potatoes. Simmer, covered, for 1 more hour, then add the cabbage, 1/2 cup of the dill, and the red wine vinegar (and taste for salt and pepper addition at this time). Cover and simmer for 15 more minutes. To serve, ladle soup into a bowl and garnish with a dollop of sour cream and fresh dill.
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