Emulsifier Free Borscht
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Learn more →Ingredients
6 servings
- 1 lb beef chuck, cut into 1-inch cubes
- 6 cups beef broth
- 2 cups water
- 3 medium beets (about 1 lb total), peeled and coarsely grated
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into matchsticks or coarsely grated
- 2 medium yukon gold potatoes, peeled and cut into ¾-inch cubes
- 2 cups green cabbage, thinly shredded
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp red wine vinegar
- 1 tsp sugar
- 2 bay leaves
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- ¼ cup fresh dill, roughly chopped
- sour cream, for serving
Instructions
- 1
Place the beef chuck cubes in a large pot or Dutch oven with the beef broth and water. Bring to a boil over high heat, skimming off any gray foam that rises to the surface. Reduce the heat to a gentle simmer, cover, and cook for 45 minutes, until the beef is nearly tender when pierced with a fork.
- 2
While the beef simmers, heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the carrots and grated beets and cook, stirring occasionally, until the beets are slightly softened and the mixture is fragrant, about 5 minutes. Stir in the tomato paste and cook for 1 minute more, until it darkens slightly.
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