Red Borscht Soup

Red Borscht Soup is a traditional Eastern European dish that is both hearty and vibrant, characterized by its deep red color from beets. This flavorful soup combines beets with a variety of vegetables, meat, and a tangy hint of vinegar, creating a perfect balance of sweet and sour flavors. It’s a nutritious and comforting meal, especially enjoyed during the colder months. Red Borscht can be served hot or cold, and is typically garnished with a dollop of sour cream and fresh dill, adding a creamy and aromatic finish to each bowl.

Ingredients:

• 1 pound beef shank or beef stew meat
• 8 cups water
• 2 bay leaves
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium beets, peeled and grated
• 2 large carrots, peeled and grated
• 1 medium potato, peeled and diced
• 1/2 small head of cabbage, thinly sliced
• 1 can (14.5 ounces) diced tomatoes
• 3 tablespoons tomato paste
• 2 tablespoons white vinegar or lemon juice
• 1 tablespoon sugar
• Salt and pepper, to taste
• Fresh dill, chopped for garnish
• Sour cream, for serving

Instructions:

1. Cook the Beef:
   • In a large pot, combine the beef shank or stew meat, water, and bay leaves. Bring to a boil, then reduce the heat and simmer for about 1.5 to 2 hours, until the beef is tender.
   • Remove the beef from the pot, let it cool slightly, then shred it into bite-sized pieces. Strain the broth and return it to the pot.
2. Prepare the Vegetables:
   • In a large skillet, heat the vegetable oil over medium heat.
   • Add the chopped onion and sauté until translucent, about 5 minutes.
   • Add the minced garlic, grated beets, and grated carrots. Cook for another 5-7 minutes, stirring occasionally.
3. Cook the Soup:
   • Add the sautéed vegetables to the pot with the beef broth.
   • Stir in the diced tomatoes, tomato paste, vinegar or lemon juice, and sugar.
   • Add the diced potato and thinly sliced cabbage to the pot.
   • Season with salt and pepper to taste.
   • Bring the soup to a boil, then reduce the heat and simmer for about 20-30 minutes, until all the vegetables are tender.
4. Add the Beef:
   • Return the shredded beef to the pot and stir to combine.
   • Simmer for an additional 10 minutes to allow the flavors to meld together.
5. Serve:
   • Ladle the hot borscht into bowls.
   • Garnish each bowl with a dollop of sour cream and a sprinkle of fresh dill.

Enjoy your rich and flavorful Red Borscht Soup!