The colors outside splashing inside, their droplets on the window, the splendor of it all.
Delicious autumn.
Borsch
beef vegetable soup
Ingredients
- 300 g beef chuck or other preferred
- 2-3 bay leaves
- 3-4 medium to large beets peeled and julienned
- 1 onion chopped
- 1 carrot shredded
- 3 garlic cloves minced/pressed
- 5 potatoes peeled, cubed
- 2 Tablespoons tomato paste
- spice blend for borsch to taste (This is typically sold in markets, but you may also make it with paprika, mustard seed and coriander.)
- salt and pepper to taste
- fresh dill for topping once served
Instructions
- In a large stockpot, bring water to a boil, add beef (seared or not, as you prefer) and bayleaves. Reduce heat to low, simmer covered for approximately 2 hours, OR 1 hour if using chicken.
- While broth is simmering, prepare veggies. In a large sautéing pan over medium heat, sauté onion and carrot until onion is translucent. Add julienned beet, minced garlic, tomato paste and spices. Reduce heat to low and continue to sauté and simmer for 8 minutes or so.
- Add one ladle of beef broth to sautéed veggies, simmer for 3-4 additional minutes, set aside.
- Once broth has simmered for 1 hour, remove beef, chop, add back to stockpot and add sautéed veggies. Adjust spices and simmer on low covered until beet is softened to your taste.
- Once beet is tender, add potatoes and continue to simmer on low covered for additional 10-15 minutes or until potatoes cook.
- Serve piping hot with dollop of sour cream, fresh dill and dark bread. Borodinsky, a dark sourdough rye, is traditionally used. Also traditional to serve with pork lard or bacon as a side.
Notes
Some borsch recipes include cabbage, I prefer none. Some don’t include tomato paste, I prefer with.
I personally like all vegetable, no beef, but if you do include beef as this traditional recipe calls for, it’s best to sear before adding water to make the broth. Test and try what you like and enjoy!
