Borscht - My Favourite!

Delicious Traditional Borscht, My way

I love borscht!
I grew up loving and I still love it every time I have it.
Borscht is one of my favourite things to eat, anytime. With it's sweet beets and fall apart beef, it can warm you through and through.
It's one of those soups that will relax you after a long day. 
There are, of course, many different kinds of borscht and ways to make borscht, I'm going to be putting up my top two ways. Both are incredibly simple to make and scrumptiously delicious.




Traditional Borscht, My way
1 lb cubed stewing beef
2 tablespoons vegetable oil (more if needed)
1 large onion (softball sized)
3 cups beef stock (1 - 750ml container)
1 cup water
4 cups chopped beets (approx 3 softball sized beets)
1 bunch fresh dill
sour cream to top


Directions
1. Heat up large pot to medium high heat with 2 tablespoon vegetable oil
2. Sprinkle cubed stewing beef with salt and pepper. Sear on all sides in small batches, as to not crowd the pan
3. Chop the onion while the beef is searing and set aside.
4. Add beef back into the pot also adding the onion, beef stock and water.
5. Simmer for 1 - 2 hours, or until beef is close tender but not falling apart.
6. While Beef is simmering, peel and chop you beets into 1" pieces.
7. When beef is done, add in chopped beets and simmer for another 30 - 45 minutes, or until beets and beef are tender
8. Chop a handful of fresh dill and add it to the pot at the last minute.
9. Season with salt and pepper to taste.
10. Serve with a generous dollop of sour cream and ENJOY! 


*this recipe is pictured above








Borscht - Veggie-Tastic Style
1 lb cubed stewing beef
4 large carrots, roughly chopped
1 large onion (softball sized)
3 cups beef stock (1 - 750ml container)
1 cup water
2 cups shredded cabbage
3 cups chopped beets
2 carrots, chopped (in addition to carrots above)
1 bunch fresh dill
sour cream to top

1. Heat up large pot to medium high heat with 2 tablespoon vegetable oil.

2. Sprinkle cubed stewing beef with salt and pepper. Sear in oil on all sides in small batches, as to not crowd the pan

3. Chop the onion and carrots while the beef is searing and set aside.

4. Add beef back into the pot also adding the onion, carrots, beef stock and water.

5. Simmer for 1 - 2 hours, or until beef is close tender but not falling apart.

6. While the beef is simmering, peel and chop your beets into 1" pieces.

7. When the beef has finished simmering, remove the large pieces of carrots and discard

8. Add in chopped beets and simmer for another 10 minutes minutes.

9. While the soup is simmering and shred the cabbage and chop the remaining 2 carrots in a small dice, set aside for later.

10. Add the carrots and shredded cabbage and simmer for another 30 minutes

11. Chop a handful of fresh dill and add it to the pot at the last minute.

12. Serve with a generous dollop of sour cream and ENJOY! 

13. Season with salt and pepper to taste.