Beef Borscht

Beef Borscht is a healthy Ukrainian soup that will warm your soul this cold winter day.

Matt spent 2 years in Russia and they had this soup frequently. He loved it and he claims they had it in Russia all the time, but everywhere you look it says it’s an Ukrainian dish. It’s really good and super filling. I like how healthy it is.

The only complaint I have is when Matt makes it, he always makes a vat and it’s so much soup and the kids won’t eat it because they are picky and it’s pink. It’s delicious, give it a try.

Ingredients

3 cups beetroot, grated
2 1/2 cups carrots, grated
2 cups purple cabbage grated
2 1/2 cups white onion, chopped
3/4 cup tomato paste
1/4 cup apple cider vinegar
1 1/2 tablespoons sugar
1/3 cup sunflower oil
3 tablespoons salt
6 cups chicken broth
4 cups water
1 pound oxtail
1 pound roast beef
2 medium meets, julienned
1 tablespoon parsley
1 tablespoon dill
salt, vinegar and sugar to taste

Directions

Trim excess fat off meat.
Brown meat in stock pot with half the sunflower oil.
Remove and sauté carrots, onions, cabbage with the other half of sunflower oil. Add salt, quarter teaspoon all spice.
Add meat back. Add chicken broth and water simmer.
Cut the top root off of beets and wrap in foil leaving the top open, sprinkle a few drops of oil on the beets and cook in oven at 450 f for 1 hour.
Add the sugar, apple cider vinegar, tomato paste to pot and incorporate.
Remove the beets from the oven and let cool. Use gloves and paper towels to peel the beet. Julianne or Dice the beets and add to soup.
Continue to simmer for 5 hrs. or until oxtail is tender. Add 1 teaspoon of dill weed. Add more salt/ pepper/ dill to adjust the flavor.