Borscht

Borscht is a true comfort food for me.  I think I can speak for many members of my family that would agree.  My grandmother made borscht often.  She made it without measuring anything, like so many cooks in her day.  I have been experimenting with it for a while now, and I decided to update my previous borscht post, because I have much improved my technique!  If you try this, let me know what you think!

Here is what you will need.  You may notice that I have coleslaw mix in the picture.  I substituted coleslaw mix for the cabbage and carrots which worked out great.  I used about 5-5 1/2 cups of coleslaw mix.

Borscht Soup

1 Tbsp. olive oil

1/2-1 lb. beef stew meat, cut into small pieces
1/2 c. onion, minced

3 Qts. water

4 c. chopped cabbage
2 small carrots, shredded

3-15 oz. cans diced beets, drained

2 medium potatoes, peeled and diced

1/2-1 c. peas or green beans, fresh or frozen is fine

14 oz. can diced tomatoes, undrained (can sub fresh)

2 tsp. seasoned salt

1 Tbsp. onion powder

1 1/2 Tbsp. vinegar

4 Tbsp. beef bouillon

2 Tbsp. brown sugar

1 Tbsp. dill weed

Sour Cream

Heat your large pot with 1 Tbsp. olive oil over medium-high heat.  Once it is nice and hot, add the beef stew meat and onion.  Quickly sear the meat and onion until browned.

Add water and bring to a boil.  Add the remaining ingredients and simmer until tender, about 30-45 minutes.

Top each bowl with a dollop of sour cream and mix in.  

In my opinion, this is even better as leftovers or after it has been sitting for a while.  The flavors just come together better!