Beet Soup (Borscht)
This version is a healthy take on the most iconic dish of the Ukrainian cuisine – Borscht! Serve with sour cream and it can be garnished with chopped dill, parsley, or green onions.
Ingredients
- 1 pound beef tri-tip or roast (cut into 3/4 inch pieces)
- 1 medium yellow onion (peeled and finely chopped)
- 1 medium carrot (peeled and thinly sliced)
- 2 medium beets (peeled)
- 2 cups green cabbage (shredded)
- 2 medium potatoes (peeled and cubed, keep potatoes in cold water until ready to use)
- 10 cups water
- 1 ½ teaspoon ground sea salt (or to taste)
- ⅛ teaspoon ground black pepper (or to taste)
- ⅛ teaspoon allspice
- ¼ teaspoon cloves
Instructions
- In a large pot, add water, beets, onion, beef, salt, and black pepper. Bring water to a boil and remove the foam as soon as it boils. Once boiling, reduce heat, partially cove, and simmer for about 30 minutes.
- Remove beets and place them on a plate to cool down. Continue simmering the soup for about 15 more minutes. Grate beets on the large grater holes.
- Add potatoes and carrots then cook for another 10 minutes.
- When potatoes and carrots reach desired softness, add cabbage, allspice, and cloves. Cook for about 2 minutes.
- Return grated beets back into the pot.
- Simmer for an additional 2-3 minutes and add more salt and black pepper to taste.