Eastern European 60 min

Borscht

Name: Borscht
Total time: 60 min
Yield: 2 servings
Cuisine: Eastern European
Ingredients: 1 lb beef chuck or short ribs (optional); 3 medium beets (about 1 lb), peeled and grated; 2 medium carrots, grated; 3 cups green cabbage, thinly shredded; 1 large yellow onion, diced; 2 stalks celery, diced; 3 medium potatoes, diced; 1 can (14 oz) diced tomatoes; 3 cloves garlic, minced; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon sugar; 6 cups beef or vegetable broth; Salt and black pepper; Sour cream and fresh dill for serving

comfort-foodgluten-freemeal-prep

Ingredientsfor 2

290

Cal

16g

Protein

32g

Carbs

12g

Fat

11 lb beef chuck or short ribs (optional)
23 medium beets (about 1 lb), peeled and grated
32 medium carrots, grated
43 cups green cabbage, thinly shredded
51 large yellow onion, diced
62 stalks celery, diced
73 medium potatoes, diced
81 can (14 oz) diced tomatoes
93 cloves garlic, minced
103 tablespoons olive oil
112 tablespoons red wine vinegar
121 teaspoon sugar
136 cups beef or vegetable broth
14Salt and black pepper
15Sour cream and fresh dill for serving

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Instructions

1
If using beef, brown in batches in the oil in a large pot over high heat. Remove. Sauté onion and celery in the same pot for 5 minutes. Add garlic, carrots, and beets. Cook 5 more minutes until vegetables begin to soften.
2
Add diced tomatoes, potatoes, broth, and beef if using. Bring to a boil, reduce heat, and simmer for 30 minutes. Add shredded cabbage and continue simmering for 20 more minutes until cabbage is tender and flavors meld.
3
Stir in red wine vinegar and sugar — this brightens the flavor and deepens the beet color. Season with salt and pepper. Ladle into bowls and serve with a large dollop of cold sour cream and fresh dill. The contrast between hot soup and cold sour cream is essential.