Eggless Russian Borscht

Total time2 hr

Prep time25 min

Cook time1 hr 35 min

4.7

(6)

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Ingredients

6 servings

For the soup

1 lb beef chuck, cut into ¾-inch cubes
2 tbsp garlic-infused olive oil
3 medium beets (about 1 lb total), peeled and coarsely grated
2 medium carrots, peeled and cut into matchsticks
2 medium waxy potatoes (about 12 oz total), peeled and cut into ¾-inch cubes
3 cups green cabbage, thinly shredded
6 scallions, green tops only, thinly sliced
1 can (14 oz) diced tomatoes, drained
6 cups beef broth
2 tbsp red wine vinegar
1 tsp sugar
2 bay leaves
1 tsp sweet paprika
½ tsp black pepper
1 tsp salt, plus more to taste

For serving

2 tbsp fresh dill, chopped, for serving (optional)
6 tbsp lactose-free sour cream, for serving (optional)

Instructions

1
Heat the garlic-infused olive oil in a large 6-quart pot or Dutch oven over medium-high heat until shimmering. Add the beef cubes in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deeply browned on at least two faces. Transfer the browned beef to a plate and set aside.
2
Reduce the heat to medium. Add the scallion greens and carrots to the same pot and cook, stirring occasionally, until the carrots begin to soften and the scallions are fragrant, about 3–4 minutes.

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