Borscht Stew

By Darci Juris
@keepitinthekitchen

I once had a Russian roommate. When he learned that I had never tried Borscht stew, that it was my dad's favorite thing when I was growing up, and, that I loved beets, he immediately called his mom and got their family recipe. He made the soup, which also included potatoes, but I leave those out. Either way, when I finally got to taste it, I was a big fan! I absolutely love this stew now, and make it at least once every winter. I prefer to leave out the beef and potatoes, but those are optional add-ins.

Rating:

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Comments:

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Serves:

6-8

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

4 c: beef broth (use gluten free broth if you prefer)
1 lb: bone-in beef shank (optional)
1 large: onion, peeled and quarted
4 large: red beets, peeled and shredded (easiest to use a food processor)
2 large: carrots, peeled and chopped
2 c: potatoes, chopped into bite size chunks (optional)
1/2: purple cabbage head, thinly sliced
dash(es): salt and pepper
1/4 c: fresh parsley, chopped
: sour cream for garnish (leave out for dairy free)

How to Make Borscht Stew

Step-by-Step

1Bring 2 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
2Transfer meat to work surface; trim fat and chop meat; transfer to bowl and set aside.
3Add remaining 2 cups broth, beets, potatoes and carrots; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
4Stir in meat and cabbage; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper.
5Ladle soup into bowls. Top with a dollop of sour cream and chopped parsley.