Eosinophilic Esophagitis Friendly Classic Borscht
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Learn more →Ingredients
6 servings
- 1 ½ lb beef chuck, cut into 1-inch pieces
- 8 cups low-sodium beef broth
- 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
- 3 cups green cabbage, thinly shredded
- 1 can (14 oz) diced tomatoes
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 tbsp tomato paste
- 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
- ½ cup sour cream (optional)
Can be omittedsour cream
Instructions
- 1
Heat 1 tbsp of the vegetable oil in a large 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. Add the garlic and cook, stirring, until fragrant, about 1 minute, watching closely so it does not brown.
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