Beef Borscht Recipe

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Beef Borscht

Pamela Rappaport

By
@Pamelalala

This soup is served hot unlike many borscht soups. I also often chop the beet greens and add them to the soup. We love them but it's not traditional.

Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
30 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

4
fresh beets, 2 cut into chunks and 2 diced
4
peeled carrots, 2 cut into chunks and 2 diced
4
red potatoes, 2 cut into chunks and 2 diced
1
large onion, chopped
2 c
beet juice
2 c
beef stock
1/2 c
red wine
1 Tbsp
white vinegar
salt and pepper to taste
1
bay leaf

MEAT AND MARINADE

1/2 lb
beef chunks or strips of skirt steak
italian dressing
1 clove
garlic minced
1/2 tsp
ground tumeric
sour cream

Step-By-Step

1Mix the Italian dressing, garlic, and tumeric together. Add the chunks of beef of strips of steak and coat. Let marinate at least 2 hours.
2Place the chunked beets, carrots, potatoes and half the onion in a sauce pan. Add the beet juice, beef stock, wine, vinegar, bay leaf and salt and pepper.
3Bring to a boil, cover, and simmer until everything is tender. Add water if needed.
4Puree and place back into the pan. Add the chopped vegetables. Add water if needed, this is a soup.
5Cook until the vegetables are tender. Taste for salt and add if needed.
6Put the beef on skewers and cook either on a grill or hot skillet.
7Serve the soup in bowls with a skewer of beef laying across the top. Add a dollop of sour cream.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Eastern European
Dietary Needs: Gluten-Free
Hashtags: #russian, #soup