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Russian Borscht

Quick and easy Russian Borscht. Meat and vegetable soup
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Soup
Cuisine: Russian
Ingredients Method

Ingredients
  

  • 2 lbs of chuck steak Any meat the requires a long time to cook is fine
  • 2 medium sized beets
  • 1 medium onion chopped
  • 1 bag of shredded carrots
  • 1 bag of shredded cabbage
  • 6 cups of beef broth you may want to add a bit more if you like your soup a little thinner
  • 4 medium potatoes peeled and cut into chunks
  • 3 tablespoons of olive oil
  • 3 bay leaves
  • 1 bunch of dill chopped
  • salt and pepper to Taste
  • Sour cream for serving

Method
 

  1. The day before:
  2. Sprinkle beef with salt and pepper. Cover and bake in pan at 300 for 2 1/2 to 3 hours, until the meat is soft.
  3. Wash beets and wrap in foil. Bake at the same time as the meat and place on a pan to catch any drips.
  4. Let the beets cool and gently rub off the skin. Grate the beets using the large holes of a box grater
  5. Break the meat into bite size pieces and refrigerate the meat and the beets.
  6. The next day:
  7. Fill a heavy bottom pot or dutch oven with 3 tablespoons of olive oil.
  8. On a medium heat, fry the onions until translucent.
  9. Add the carrots and cabbage and sauté for a few minutes until slightly softened.
  10. Add grated beets, meat and any juices accumulated in the pan and bay leaves
  11. Add 6 cups of beef broth.
  12. Simmer for 40 minutes to an hour until vegetables are soft.
  13. Add potatoes and cook another 15 minutes.
  14. Add chopped dill and turn off the pot
  15. Serve with a dollop of sour cream and warm crusty bread