Dinner · 95 min · russian

Beef Borscht

Beef chuck does the heavy lifting here, with beets rounding it out. A Russian dinner that takes 95 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Beef chuck
• 4 Beets
• 1/2 head Cabbage
• 3 Potatoes
• 2 Carrots
• 1 Onion
• 8 cups Beef stock
• 2 tbsp Tomato paste
• 1/2 cup Sour cream
• 1/4 cup Dill

Steps

1. Cover the beef with the stock and a bay leaf; simmer 50 minutes, skimming the foam in the first 10 so the broth stays clear and clean.
2. Grate the beets and carrots; saute with diced onion and the tomato paste 8 minutes until the vegetables soften and sweeten.
3. Lift out the beef, shred it, and return it to the pot with cubed potatoes and shredded cabbage; simmer 15 minutes.
4. Stir in the beet mixture and simmer 10 more minutes until the broth turns deep ruby.
5. Season with salt, a splash of vinegar, and a pinch of sugar to balance the beets.
6. Rest 10 minutes off the heat, then serve in deep bowls with a spoonful of sour cream and fresh dill.

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