Borscht (Russian-Style Beet Soup)

Ingredients

• Avocado oil

  2 tbsp or 28g

• Beef, chuck for stew, separable lean and fat, choice, raw

  16 oz or 453g

• Bay

  Castella

  100g

• Low Sodium Beef Broth

  Low Sodium Beef Broth, Carton - Campbell's

  64 oz or 1.81kg

• Beets

  Raw

  795g

• Carrots

  Raw

  4 medium or 244g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Onions

  Raw

  1 large or 150g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Cabbage

  Savoy, raw

  8 oz or 227g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Allspice

  Spices, ground

  ¼ tsp or 0.5g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Red wine vinegar

  6 tbsp or 89g

• Dill

  Fresh

  ¼ cup sprigs or 2g

Directions

1. Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in 2 batches so you don't overcrowd the pan.)
2. Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.
3. While the beef cooks, chop all the vegetables. For the beets, shred 1/3 of the beets and finely chop the remaining 2/3. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.
4. Add the shredded beet, carrot, celery, onion, potato, cabbage, garlic, salt, black pepper, allspice, tomato paste, and remaining 4 cups beef broth. (The vegetables should be just covered with liquid; you can add water if you need more liquid to cover them.) Cover the pot and bring it back up to a boil, then turn the heat down to simmer and cook until the vegetables are tender, about 30 minutes.
5. Add the vinegar, then turn off the heat and stir in the dill. Taste and add additional salt and pepper as desired.
6. To serve, ladle the soup into bowls; top with a dollop of sour cream and a sprinkling of fresh dill.
7. Recipe by: Faith Gorsky (source: https://www.anediblemosaic.com/borscht-russian-style-beet-soup/?cn-reloaded=1)

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