This fresh beet soup is drop dead gorgeous, but also incredibly delicious.
Here’s what you gotta know to make it at home.
Elisabeth’s grandparents were Ukrainian, and I think borscht was one of her favorite soups to make.
Elise Bauer
Here is a wonderfully satisfying beet borscht, perfect fora cold weather day.
What Is Borscht?
Borscht is a soup, usually made with beets, originating from Central and Eastern Europe and Northern Asia.
Elise Bauer
Although the beet version is the most well known, it doesn’t have to be made with beets.
Borscht was a winter soup, often made with sour flavors and topped with a dollop of sour cream.
It was usually made by combining meat or bone stock with sauteed or boiled vegetables.
Simply Recipes / Elise Bauer
Popular ingredients may include cabbage, carrots, onions, potatoes and/or tomatoes.
Sometimes it’s pureed; sometimes it’s not.
Sometimes there’s meat; sometimes there’s not.
Simply Recipes / Elise Bauer
The name of the ancient tart soup is now more associated with the beet-red soup of today.
How to Peel and Cut Beets
Dealing with beets can be a messy affair.
With a sharp, sturdy knife, cut off and discard the stubby stems on top.
Simply Recipes / Elise Bauer
Then, place your beet on a cutting board, and cut in half.
Place the flat sides down and cut into 1/2-inch cubes.
Did your beets come with greens?
Simply Recipes / Elise Bauer
you’re free to cook them!
Wash and stem them and add them to the soup in the final 5 minutes of cooking.
Or try them ina recipe of their own.
Simply Recipes / Elise Bauer
Borscht will keep in the freezer for about 2 months.
Add the shank slice or stew beef.
Let the beef brown lightly on one side, then turn over.
Simply Recipes / Elise Bauer
Add the chopped onions to the pot.
Let the onions cook and soften, about 5 minutes.
Bring to a boil.
Simply Recipes / Elise Bauer
Lower the heat to a simmer.
Cover and cook until the meat is falling-off-the-bone tender, about 1 hour and 30 minutes.
Peel and chop the beets, carrots, and potatoes into 1/2-inch pieces.
Simply Recipes / Elise Bauer
Roast in preheated oven for 15 minutes.
Chop the meat into bite sized pieces.
Skim off any excess fat from the liquid in the pot.
Return the pot to the stove and add the remaining broth, the carrots, beets, and potato.
Add the vinegar and season to taste with salt and freshly ground black pepper.
The soup is best made a day ahead.
Serve ladled into bowls with a dollop of sour cream and a sprinkling of fresh dill.
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