Borsch Recipe with Meat

Is Borscht Healthy?

One of my favorite things about Borscht is the deep ruby color that comes from the cabbage and beets! I also love that it’s incredibly healthy and packed with protein (from the broth and optional meat), iron (from the beets), vitamin C, potassium and vitamin B6 (from the carrots) plus fiber and vitamin K & C (from the cabbage).

How to Make Borscht

My mother’s basic borscht recipe begins with a base of chopped onions, cabbage and celery sautéed in butter, fresh-pressed (or grated) garlic, a can of diced tomatoes and a few cups of chicken broth (or beef broth, or even water with a little chicken or beef bouillon added for flavour). To make this a vegetarian borscht recipe, use vegetable broth.

Then she adds some grated carrots, diced potatoes and fresh beets that are first peeled and then diced and grated and added to the broth, giving it a rich earthy flavour and bright pink colour.

Once all the ingredients have been thrown into the pot, they are left to simmer until they have softened just enough and all of the flavours are well-combined. Then she adds a little salt and black pepper to taste. Just before serving, she adds some chopped fresh dill weed.

When ready to serve, the borscht is ladled into a soup bowl and topped with a large dollop of sour cream.

INGREDIENTS

• 1 cup of diced celery
• 1 cup diced onions
• 1 cup of chopped cabbage
• 2 cloves of garlic grated or pressed
• 1 tbsp of butter for sautéing onions and celery
• 8 cups water beef broth or chicken broth
• 1 can diced tomatoes home or commercially canned
• 2 or 3 medium to large sized peeled beets half grated and half diced
• 1 or 2 medium carrots grated
• 1 medium potato diced
• 1/2 cup of fresh dill weed
• Salt and pepper to taste
• Optional ingredients: Bay leaf green beans, peas, beet greens and shredded pork or pork sausage

INSTRUCTIONS

1. Sauté the onions, celery and cabbage with the butter until soft and translucent.
2. Add the can of diced tomatoes and the garlic, as well as all of the water or broth.
3. Bring to a boil over medium high heat, then reduce to medium heat and let simmer.
4. Peel the beets, carrots and potato.
5. Dice half the beets and grate the other half.
6. Grate all the carrots.
7. Dice the potato.
8. Add the beets, carrots and potato to the broth. If you would like to add any other optional vegetables (ie. beans, peas, beet greens, etc.) do so now.
9. Allow soup to simmer on medium until diced beets and potatoes are soft (test them with a fork or by biting into them!), about 15 minutes. Remove soup from heat.
10. Stir in chopped fresh dill weed and salt and black pepper.
11. Serve hot with a dollop of sour cream and a slice of bread and butter (rye bread is best!)

BORSCH
PREP TIME	25 mins
COOK TIME	2 hrs 30 mins
TOTAL TIME	2 hrs 55 mins
SERVINGS	6 to 8 servings

https://melissaknorris.com/borscht-recipe-how-to-make-moms-traditional-ukrainian-borscht/: Borsch Recipe with Meat

ENYOJ YOUR MEAL!!!