 | | Directions |
- In large pot, heat oil over medium heat.
- Season beef with salt and pepper and brown in oil for 5-10 minutes.
- Remove with slotted spoon to plate and set aside.
- Add another tablespoon olive oil in the same pot and add leeks and carrots. Sauté until softened, about 7-10 minutes, stirring occasionally.
- Add the beet juice, beef, tomatoes with liquid, cabbage, water, tomato paste and 3 tablespoons fresh dill. Stir to scrape up any bits from bottom of pan.
- Bring to simmer over medium heat.
- Cook for about 1 hour.
- Add the beets, vinegar, sugar, and salt and pepper to taste. Simmer 5 more minutes.
- Ladle borscht in bowls and garnish with sour cream and dill.
- Serve with warm bread or crackers.
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Container: large soup pot
Serving Size: 4
|  | | Ingredients | | - | | 15 ounces beets - sliced, drained (reserve juice) OR 5-6 fresh beets sliced |
| - | | 2 tablespoons olive oil |
| - | | 1 pound stew beef |
| - | | 3 leeks - finely sliced |
| - | | 2 carrots - large, diced |
| - | | 1 can diced tomatoes 14 1/2 oz. |
| - | | 1/2 head green cabbage, chopped |
| - | | 6 cups water |
| - | | 2 tablespoons tomato paste |
| - | | 5 tablespoons dill - fresh, divided, chopped |
| - | | 5 tablespoons red wine vinegar |
| - | | 1/4 cup brown sugar - more to taste |
| - | | salt and pepper to taste |
| - | | sour cream and dill for garnish |
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