Borscht Stew
By
Darci Juris
@keepitinthekitchen
11
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.
Ingredients
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4 cbeef broth (use gluten free broth if you prefer)
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1 lbbone-in beef shank (optional)
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1 largeonion, peeled and quarted
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4 largered beets, peeled and shredded (easiest to use a food processor)
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2 largecarrots, peeled and chopped
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2 cpotatoes, chopped into bite size chunks (optional)
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1/2purple cabbage head, thinly sliced
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dash(es)salt and pepper
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1/4 cfresh parsley, chopped
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·sour cream for garnish (leave out for dairy free)
How to Make Borscht Stew
- Bring 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.
- Transfer meat to work surface; trim fat and chop meat; transfer to bowl and set aside.
- Add remaining 2 cups broth, beets, potatoes and carrots; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
- Stir in meat and cabbage; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper.
- Ladle soup into bowls. Top with a dollop of sour cream and chopped parsley.
About Borscht Stew
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Polish
Other Tag: Healthy
Hashtag: #borscht
