Rye Free Classic Borscht

Total time2 hr 30 min

Prep time30 min

Cook time2 hr

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Ingredients

6 servings

1 ½ lb beef chuck, cut into 1-inch pieces
8 cups low-sodium beef broth
Healo Foods Bone Broth, Heritage Beef 14 Fl Oz
Osso Good Bone Broth, Beef 16 Oz Bare Bones Bone Broth, Beef, Grass-Fed Gourmend Organic Beef Bone Broth
Fond 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
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)

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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