Description
A hearty beef borscht filled with vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 1/2 lbs boneless beef chuck roast (Cut into 1-inch pieces)
- 3 1/2 quarts water
- 6 medium Golden potatoes (peeled and cubed)
- 2 large beets (peeled and grated)
- 1 cup sauerkraut
- 2 medium carrots (peeled and grated)
- 1 large onion (diced)
- 8 oz tomato sauce
- 2 Tbsp olive oil
- 1 tbsp Vegeta Seasoning
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 Tbsp garlic salt
- 3 bay leaves
- Garnish as desired, sour cream and fresh dill
Instructions
- In a large pot, bring 3 1/2 quarts of water and meat to a boil. Skim off any dark foam and simmer for 1 1/2 hours over medium-low heat.
- Meanwhile, sauté the onion and carrots until tender. Add the tomato sauce and ketchup and add this to the soup.
- Add the potatoes, salt, pepper, bay leaves, and Vegeta seasoning to the soup. Simmer for 25 minutes.
- Stir in the beets and garlic, then turn off the stove.
- Serve borscht with sour cream and fresh dill.
Notes
- See notes for vegetarian borscht below.
- For raw beets, adjust cooking time as necessary.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg