beef borscht
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.
No Image
prep time
30 Min
cook time
2 Hr
method
Stove Top
yield
6 serving(s)
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 cups beet juice
- 2 cups beef stock
- 1/2 cup red wine
- 1 tablespoon white vinegar
- - salt and pepper to taste
- 1 - bay leaf
- MEAT AND MARINADE
- 1/2 pound beef chunks or strips of skirt steak
- - italian dressing
- 1 clove garlic minced
- 1/2 teaspoon ground tumeric
- - sour cream
How To Make beef borscht
-
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.
-
Step 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.
-
Step 3Bring to a boil, cover, and simmer until everything is tender. Add water if needed.
-
Step 4Puree and place back into the pan. Add the chopped vegetables. Add water if needed, this is a soup.
-
Step 5Cook until the vegetables are tender. Taste for salt and add if needed.
-
Step 6Put the beef on skewers and cook either on a grill or hot skillet.
-
Step 7Serve the soup in bowls with a skewer of beef laying across the top. Add a dollop of sour cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Keyword:
#russian
Keyword:
#soup
Ingredient:
Vegetable
Diet:
Gluten-Free
Culture:
Eastern European
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes