Classic Beef Borscht

INGREDIENTS

  • 1 1/2 lbs beef tri-tip or roast

  • oil for frying

  • Salt and black pepper

  • 2 tbsp butter

  • 1 large onion, diced

  • 3 medium carrots, diced

  • 2 large ribs celery, diced

  • 2 cloves garlic, minced

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1/2 tbsp sugar

  • 3 medium beets, peeled and diced

  • 4 cups beef broth

  • 4 to 8 cups water; more for thinner soup

  • 1 cup tomato sauce or puree

  • 4 to 5 medium potatoes, cubed

  • 2 to 4 cups shredded cabbage or beet greens

  • 2 tbsp chopped fresh parsley

  • 2 tbsp chopped fresh dill

  • 1 tbsp lemon juice; optional

  • sour cream, for serving

INSTRUCTIONS

  1. Preheat a large pot over medium-high heat and add the oil. Once the oil is hot, add the beef, season it with salt and increase the heat to high. Cook the meat until it is well browned all over, 7 to 8 minutes. Remove the beef from the pot and set aside.

  2. Into the pot, add the butter and allow it to melt. Add the onion, carrots and celery and toss to combine. Reduce the heat to medium and cook the mixture for 4 to 5 minutes, until the onion is translucent. Add the garlic, then season the mixture with more salt and the black pepper, cumin, coriander and sugar. Add the beets, broth, water and tomato sauce. Add more water for a thinner soup. Cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to low and cook the soup for 45 minutes to 1 hour, covered, until the beef is tender.

  3. Once the beef is tender, add the potatoes and cook the soup for 15 minutes. Add the beet greens or cabbage, lemon juice (optional - add for more sour soup), dill and parsley and cook for an additional couple of minutes. Remove the soup from the heat, cover the pot and let the soup stand for 15 minutes before serving with a dollop of the sour cream and bread.

Recipe from tatyanaseverydayfood