Classic Beef Borscht
Rachael Ray

Classic Beef Borscht

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  • 2 tablespoons olive oil or canola oil
  • 1 ½ pounds tri-tip beef (bottom sirloin), cut into bite-sized pieces
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 3 carrots, chopped
  • 2 ribs celery with leafy tops, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon sugar
  • Salt and pepper
  • 1 large fresh bay leaf
  • 4 cloves garlic, chopped or crushed
  • 3 large beets with leafy greens, beets peeled and diced; greens chopped and kept separate from beets
  • 2 quarts beef bone broth or stock
  • 1 quart water
  • 1 cup (8 ounces) tomato sauce
  • 4 medium potatoes, peeled and diced or cubed
  • 3 to 4 cups chopped red cabbage (half a cabbage)
  • 2 tablespoons each chopped dill, parsley and chives
  • 1 tablespoon lemon juice
  • Sour cream, to serve
  • Warm rustic rye or sourdough bread, to serve

","preparation":"

Serves: 4 to 6

Heat olive or canola oil in soup pot over medium-high to high heat. Brown meat 7 to 8 minutes, then remove. Reduce heat a bit, add butter and onions, carrots, celery, ground cumin and coriander, sugar, salt, pepper and bay leaf. Soften a few minutes, add garlic and stir a minute. Add beets, beef, stock, water and tomato sauce and simmer at low boil 45 minutes. Add potatoes and cook 15 minutes more. Add beet greens and cabbage and simmer 5 to 10 minutes more. Add herbs and lemon juice and serve with sour cream and warm bread.

","tags":"Rachael Ray Show, Soups and Stews, Beef, Winter, Comfort Food","publishDate":"2022-12-15T12:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/classic-beef-borscht-rachael-ray","relatedProduct1":{"product_id":6535202865334,"variant_id":39246680129718,"handle":"cast-iron-casserole-with-lid"},"relatedProduct2":{"product_id":6216188199094,"variant_id":37920976830646,"handle":"nonstick-stockpot-with-lid"},"relatedProduct3":{"product_id":6216268873910,"variant_id":37921130676406,"handle":"cucina-round-serving-bowl-10-inch"}}

Ingredients

  • 2 tablespoons olive oil or canola oil
  • 1 ½ pounds tri-tip beef (bottom sirloin), cut into bite-sized pieces
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 3 carrots, chopped
  • 2 ribs celery with leafy tops, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon sugar
  • Salt and pepper
  • 1 large fresh bay leaf
  • 4 cloves garlic, chopped or crushed
  • 3 large beets with leafy greens, beets peeled and diced; greens chopped and kept separate from beets
  • 2 quarts beef bone broth or stock
  • 1 quart water
  • 1 cup (8 ounces) tomato sauce
  • 4 medium potatoes, peeled and diced or cubed
  • 3 to 4 cups chopped red cabbage (half a cabbage)
  • 2 tablespoons each chopped dill, parsley and chives
  • 1 tablespoon lemon juice
  • Sour cream, to serve
  • Warm rustic rye or sourdough bread, to serve

Directions

Serves: 4 to 6

Heat olive or canola oil in soup pot over medium-high to high heat. Brown meat 7 to 8 minutes, then remove. Reduce heat a bit, add butter and onions, carrots, celery, ground cumin and coriander, sugar, salt, pepper and bay leaf. Soften a few minutes, add garlic and stir a minute. Add beets, beef, stock, water and tomato sauce and simmer at low boil 45 minutes. Add potatoes and cook 15 minutes more. Add beet greens and cabbage and simmer 5 to 10 minutes more. Add herbs and lemon juice and serve with sour cream and warm bread.

Tags:Beef, Comfort Food, Rachael Ray Show, redirect, Soups and Stews, Winter

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