Classic Borscht Recipe

Name: Classic Borscht Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Eastern European
Ingredients: 2 tablespoons light olive oil (or avocado oil, vegetable oil, or canola oil); 1 pound beef stew meat; 1 bay leaf; 8 cups low-sodium beef broth (divided); 1 3/4 pounds beets ((roots only; use the greens for something else), scrubbed and trimmed); 4 medium carrots (finely chopped); 3 large celery ribs (diced); 1 large onion (chopped); 1 large starchy potato (such as Russet, scrubbed and chopped); 1/2 pound Savoy cabbage (thinly sliced into shreds (about 5 cups shredded)); 4 large cloves garlic (minced); 1/2 teaspoon coarse kosher salt (use a bit less if using fine salt); 1/4 teaspoon black pepper; 1/4 teaspoon allspice; 3 tablespoons tomato paste; 6 tablespoons red wine vinegar (or apple cider vinegar (more or less to taste)); 1/4 cup chopped fresh dill (plus more for garnish if desired); Sour cream (for garnish (optional))

Instructions

Prep:30minCook:2h

The flavor of this classic Borscht recipe is bright and complex, beautifully sweet and sour. The natural sweetness from beets and carrots balance a splash of red wine vinegar added at the end. Beef makes it hearty and filling, and potato and hint of tomato paste add depth and thicken the broth slightly.

Updated at: Sat, 23 Nov 2024 12:08:12 GMT