Classic Beef Borscht
{"handle":"classic-beef-borscht-rachael-ray","title":"Classic Beef Borscht","seoTitle":"Classic Beef Borscht | Rachael Ray","seoDescription":"Rachael shares the classic beef borscht, served with sour cream and warm bread, that she taught kids at a community center in Ukraine how to make.","image":"https://images.ctfassets.net/vmuke7sdou62/4P6Bmme2ADMpF1pNt5Jboq/90ffdf73f09781e2304f75d491709189/istock-1284238915.jpg","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
","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.