Meaty Ukranian Borscht
January 6, 2023 • 0 comments
There's nothing quite like a pot of simmering borscht on the stove. Something about it completely captures the warmth and essence of summer.
If you've never made borscht with beef before you'll definitely want to try this recipe. Adding the meaty chunks of browned stew beef gives this soup a depth of flavour that just can't be had with veggies alone!
- Prep Time:
- Cook Time:
- Servings: loads
Ingredients
- (2 lbs) 6S 100% Grass Fed Stew Beef
- (2-4 Tbsp) Butter or Lard for frying
- (3 Medium) Diced Onions
- (4-5 cloves) Minced Garlic
- (8-10 Medium) Beets (diced, shredded, or sliced)
- (3 large) Carrots (diced, shredded, or sliced)
- (7-8 cups) Beef Bone Broth
- (3 cans) Canned Diced Tomatoes
- (1 cup) White Wine
- (1/3 cup) Fresh Chopped Dill
- (to taste) Salt & Pepper
- (1 dollop per bowl) Sour Cream or Greek Yogurt
- (For sprinkling on top) Fresh Chopped Dill
Directions
ADVANCE PREPARATIONS:
- For absolute best results take the time to make a batch of nourishing bone broth to use in this soup. I like the extra 'beefiness' of beef bone broth for this recipe but we've used chicken as well and it still comes out delicious!
- My easy recipe for bone broth can be found here: https://6sfamilyfarm.ca/recipes/diy-bone-broth-aka-liquid-gold
- Take the packages of stew beef out the night before to thaw.
- Dice, slice or shred your beets and carrots as you prefer. I run mine through my kitchenaid slicer (mostly because the boys love to use it and this way I can recruit some help without any whining! lol) plus it's quick and efficient and comes out nice and uniform.
COOKING:
- Heat butter or lard in a frying pan and brown all sides of your stew beef pieces, then place beef chunks in your stock pot and add another tablespoon of fat to your frying pan. Once it has melted add your chopped onions and minced garlic to the frying pan and sautee until soft and nearing golden.
- Place your diced/sliced/shredded beets and carrots in the stock pot and add your beef broth, canned tomatoes, and splash of white cooking wine and bring mixture to a boil. Then turn down heat and allow the soup to simmer for 20 minutes..
- Now add your chopped dill and season with salt and pepper.
- From here, I prefer to allow the soup to simmer for a few hours to meld all of the flavours together and make sure all your veggies are nice and soft. Plus I love the smell of it throughout the house!
- Keep an eye on it as it simmers and add some more bone broth if necessary. Soup is ready when everything has reached desired tenderness and flavour ... the great part is that this requires repeated sampling!
OPTIONAL:
- If you like your soup a little thicker, you can add a 2 Tbsp of flour to a pint of water and mix well until there are no more lumps, then pour slowly into the simmering pot of soup and allow some time for the mixture to thicken the soup. I prefer to skip this step as we serve ours with a dollop of sour cream and because without it that means this soup is gluten free!
SERVING:
- Serve hot with a dollop of sour cream and a sprinkling of fresh dill on top.
This recipe makes a good big stock pot full. Eat it for a few days or freeze the leftovers for a quick meal on a busy night!
