Borscht With Meat

Name: Borscht With Meat
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 1 pound boneless beef chuck or lamb shoulder, cut into 1-inch cubes; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons vegetable oil; 1 onion, chopped; 2 carrots, sliced; 2 celery ribs, sliced; 2 garlic cloves, minced; 4 cups beef, chicken, or vegetable stock or broth, or water, or a combination; One 28-ounce can whole tomatoes, drained and chopped; 2 medium beets (12 to 16 ounces), peeled and cut into ½-inch pieces; (1 tablespoon sweet paprika, plain or smoked); 1 ½ teaspoons tomato paste; 2 cups shredded green or red cabbage; 2 tablespoons red wine vinegar; Salt and black pepper; Sour cream; Chopped dill, minced chives, grated peeled horseradish, and/or grated lemon zest

Borscht With Meat

Cuisine:Eastern European

Course:Soup

20m prep 1h 20m cook 1h ready

About 10 cups; 5 to 6 servings This hearty but not heavy soup is a staple in our winter repertoire. We sometimes substitute 1 cup drained sauerkraut for the shredded cabbage (season with the red wine vinegar to taste).

Collect

Gather these ingredients - no prep needed yet.

1 pound boneless beef chuck or lamb shoulder, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, sliced
2 celery ribs, sliced
2 garlic cloves, minced
4 cups beef, chicken, or vegetable stock or broth, or water, or a combination
One 28-ounce can whole tomatoes, drained and chopped
2 medium beets (12 to 16 ounces), peeled and cut into ½-inch pieces
(1 tablespoon sweet paprika, plain or smoked)
1 ½ teaspoons tomato paste
2 cups shredded green or red cabbage
2 tablespoons red wine vinegar
Salt and black pepper
Sour cream
Chopped dill, minced chives, grated peeled horseradish, and/or grated lemon zest

Let's Cook

Step 1.

Sprinkle: 1 pound boneless beef chuck or lamb shoulder, cut into 1-inch cubes
Step 2.

with: 1 teaspoon salt; ½ teaspoon black pepper
Step 3.

Heat in a soup pot or Dutch oven over medium-high heat: 2 tablespoons vegetable oil
Step 4.

Add the meat and brown on all sides. Transfer the meat to a plate and pour off all but 2 tablespoons of the fat. Add to the pot: 1 onion, chopped; 2 carrots, sliced; 2 celery ribs, sliced; 2 garlic cloves, minced
Step 5.

Cook, stirring, until the vegetables are slightly softened, about 5 minutes. Return the meat to the pot along with: 4 cups beef, chicken, or vegetable stock or broth, or water, or a combination; One 28-ounce can whole tomatoes, drained and chopped; 2 medium beets (12 to 16 ounces), peeled and cut into ½-inch pieces; (1 tablespoon sweet paprika, plain or smoked); 1 ½ teaspoons tomato paste
Step 6.

Bring to a boil, then reduce the heat, partially cover, and simmer until the vegetables and meat are tender, about 1 hour. Stir in: 2 cups shredded green or red cabbage; 2 tablespoons red wine vinegar
Step 7.

Simmer, partially covered, for 15 minutes. Season to taste with: Salt and black pepper
Step 8.

Garnish each serving with: Sour cream; Chopped dill, minced chives, grated peeled horseradish, and/or grated lemon zest