Beet and Cabbage Borscht using Ground Beef — Recipes and Blog - Sara Binder Living

Name: Beet and Cabbage Borscht using Ground Beef — Recipes and Blog - Sara Binder Living
Cuisine: European, Eastern European
Ingredients: One pound or 500 g ground beef - grass fed if available skip beef for vegan + add 1 can of white navy beans or cannellini beans near the end of cooking; 2-3 slices of thinly sliced pasture raised pork bacon if you have it omit for vegan; 1 medium onion peeled and diced small; 2-3 medium potatoes peeled and diced into 1/2 - 1 inch cubes; 2 medium carrots thinly sliced; 1 medium celery stock finely diced; 5 fresh cloves of garlic minced; 2 bay leafs; 1 398 ml can of organic peeled tomatoes, use crushed if you don’t like chunks; 1 tbsp apple cider vinegar; 1 tsp each fresh pepper and sea salt; 5-6 cups beef or chicken stock (use bone broth if you have it) use veg stock for vegan; 3 cups thinly sliced green cabbage, about 1/2 of one medium cabbage; 2 medium red beets peeled and thinly sliced, or you can grate them!; 1 bunch of fresh dill, sliced thin (if you don’t have dill available use fresh parsley); Garnish; additional finely sliced fresh dill; sour cream or plain ff yogurt

7 steps

There are many different variations of Borscht coming from Eastern Europe, some using pork hock or stewed beef. In my recipe I use ground beef to reduce cooking and prep time, its not traditional but its easy and still hits all the flavours in the soup, a favourite, comforting and balanced meal duri

Updated at: Thu, 17 Aug 2023 05:34:32 GMT

Nutrition balance score

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Ingredients

0 servings

1 poundground beef

grass fed if available skip beef for vegan + add 1 can of white navy beans or cannellini beans near the end of cooking

2 slicespork bacon

thinly sliced pasture raised, if you have it omit for vegan

1onion

medium, peeled and diced small

2potatoes

medium, peeled and diced into 1/2 - 1 inch cubes

2carrots

medium, thinly sliced

1celery stock

medium, finely diced

5 clovesgarlic

fresh, minced

2bay leafs

1 x 398mlcan of peeled tomatoes

organic, use crushed if you don’t like chunks

1 Tbspapple cider vinegar

1 tspfresh pepper

sea salt

5 cupsbeef stock

or chicken, use bone broth if you have it, use veg stock for vegan

3 cupsgreen cabbage

thinly sliced

2red beets

medium, peeled and thinly sliced, or you can grate them!

1 bunchfresh dill

sliced thin, if you don’t have dill available use fresh parsley

Instructions

Step 1

Begin by sautéing onions, bacon and ground beef together over medium heat in a large soup pot or dutch oven until meat is browned, season with salt and pepper

Step 2

Add minced garlic, potatoes, celery, carrots, stir and sauté for another 3 - 5 minutes

Step 3

Add remaining except dill, beets and cabbage. Simmer until potatoes are nearly fork tender, about 15 - 20 min

Step 4

Once potatoes are almost soft enough add cabbage and beets, simmer for another 5-10 minutes, just until beets are soft, avoid over cooking as beets will loose their bright colour

Step 5

Stir in half of your fresh sliced dill or parsley, reserving the other half to use as garnish, you can throw it all in if you prefer

Step 6

Serve hot with a dollop of sour cream or yogurt on top! plus a few pinches more of fresh dill

Step 7

Enjoy!