Soups

Classic Borscht  (Beet Soup)

By An Edible Mosaic

Use organic beets, carrots, and potato, and give them a good scrub before using, but don’t peel them because the skin holds a lot of nutrition.

Pro tip

Prep Time:  30 Min

Oil, beef stew meat, bay leaf, beef broth, beets, carrots, celery, onion, potato, cabbage, garlic, S&P, allspice, tomato paste, vinegar & fresh dill

Cook Time:  2 hrs

Ingredients

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Step 1

The meat. Heat a 5-quart pot over medium-high and add the oil. Sear the beef, and then add half the broth. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.

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Step 2

The veggies. While the beef cooks, chop all the vegetables. For the beets, shred 1/3 of them and finely chop the remaining 2/3. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.

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Step 3

Cook everything together. Add the shredded beet, other vegetables, seasonings, tomato paste, and remaining broth. Cook until the vegetables are tender, about 30 minutes. Lastly, add the vinegar and dill.

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Bright & complex with a balanced flavor profile and tons of nutrition!