Low Sodium Borscht (Ukrainian Beet Soup)

Total time2 hr

Prep time30 min

Cook time1 hr 30 min

Low Sodium Borscht (Ukrainian Beet Soup)

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Ingredients

6 servings

1 lb beef chuck, cut into 1-inch cubes
8 cups low-sodium beef broth
Osso Good Bone Broth, Beef 16 Oz Gourmend Organic Beef Bone Broth
See all
2 tbsp vegetable oil
1 medium yellow onion, finely diced
3 medium beets (about 1 lb total), peeled and coarsely grated
2 medium carrots, peeled and coarsely grated
2 medium yukon gold potatoes, peeled and cut into ½-inch cubes
1 can (14 oz) diced tomatoes
3 cups green cabbage, thinly shredded
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp red wine vinegar
1 tsp granulated sugar
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
2 bay leaves

For serving

¼ cup fresh dill, roughly chopped
½ cup sour cream

Instructions

1
Heat 1 tbsp of the vegetable oil in a large 6-quart pot or Dutch oven over medium-high heat until shimmering. Add the beef chuck in a single layer and sear, undisturbed, for 3–4 minutes per side until deeply browned on at least two sides. Transfer the beef to a plate and set aside.
2
Reduce the heat to medium and add the remaining 1 tbsp vegetable oil to the pot. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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