Kittencal's Beef Borscht

19
Ingredients

25m
Prep Time

90m
Cook Time

1h 55m
Ready In

Recipe: #260

September 29, 2011

Categories: Beet, Cabbage, German Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, more

recipe by:
KittenCal

"Fresh beets are a must with this recipe don’t even think about making this with canned beets, I strongly suggest to make this soup 2 days ahead and refrigerate it will increase in flavor, just warm on top of the stove"

Original is 10-12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (877.9 g)
Calories 289.2
Total Fat - 4.1 g
Saturated Fat - 1.4 g
Cholesterol - 53.8 mg
Sodium - 467.6 mg
Total Carbohydrate - 38.9 g
Dietary Fiber - 8.8 g
Sugars - 21.8 g
Protein - 26.4 g
Calcium - 127.6 mg
Iron - 3.8 mg
Vitamin C - 63.7 mg
Thiamin - 0.3 mg

Step 1

Heat bacon fat or oil in a Dutch oven or large pot over medium heat; add in the beef cubes and brown well on all sides, remove to a bowl (leave the fat in the pot).

Step 2

In a separate cooking pot add in diced potatoes, sliced beets and 5 cups water (making certain to use enough water to cover the veggies) bring to a boil and cook over medium heat, cooking until just fork-tender (about 10-15 minutes do not overcook as they will cook more in the soup).

Step 3

Using a slotted spoon remove the potatoes and beets to a bowl; set aside (do not discard the cooking water from the potatoes and beets).

Step 4

Hile the potatoes and beets are cooking add the onions and chili flakes to the pot; cook for 5 minutes or until the onions are softened, stirring constantly (adding in the garlic about the last 2 minutes of cooking).

Step 5

Add in the tomato paste; cook stirring for 1 minute.

Step 6

Add in carrots, celery, cabbage and all the water from the cooked potatoes and beets.

Step 7

Add in the remaining 5 cups water, 4 cups beef broth, the browned beef, cooked potatoes and beets, stewed tomatoes with juice, tomato soup, dill weed, cider vinegar, brown sugar, salt and pepper; bring to a boil, then reduce heat, simmer on low heat covered for about 1 hour or until the beef is very tender.