- YIELDS | 6 SERVINGS
- PREP TIME | 20 MINS
- COOK TIME | 1 HR 45 MINS
I love borscht but I find many recipes have far too many steps. I worked to make a simple borscht with fewer steps. I roast the vegetables to coax the natural sugars out to create a deep, rich flavor. As with many soups and stews, the longer the soup sits, the more developed the flavor. I typically make this recipe a day before I plan to serve it, but it is delicious on the same day too.
- 3 teaspoons extra virgin olive oil or vegetable oil, divided
- 16 ounces beef stew meat, excess fat trimmed, chopped into bite-sized pieces
- large onion, chopped (about 1 1/2 cups)
- 8 cups beef broth or stock
- 4 large beets (about 1 1/2 pounds), peeled and chopped
- 4 parsnips (1 pound), peeled and chopped
- 1 large russet potato, peeled and chopped
- 2-3 cups thinly sliced or shredded cabbage
- 1/2 cup chopped fresh dill, plus more for garnish
- 3 tablespoons red wine vinegar
- 1 cup sour cream or plain yogurt
- Salt and freshly ground black pepper to taste
- Preheat the oven to 400°F.
- Heat 1 tablespoon oil in a large, Dutch oven or heavy pot on medium-high heat. Add the beef chunks cook for 5 minutes until browned, and then brown the other side.
- Add the chopped onions to the pot, mix and cover cook for about 5 minutes.
- Pour 4 cups of the beef broth over the beef and onions in the pot. Bring to a boil and then reduce the heat to a simmer. Cover and cook until the meat is very tender, about 90 minutes.
- While the beef simmers, peel and chop the beets, parsnips, and potatoes into 1/2-inch pieces.
- Toss the beets, parsnips, and potatoes with the remaining olive oil and spread them out in a single layer on a parchment lined rimmed baking sheet. Roast for 30 minutes.
- Add the roasted veggies to the pot along with the shredded cabbage and the fresh dill. Bring to a simmer, and cook for 15 minutes or until the cabbage is tender.
- Add the vinegar, stir, and add kosher salt and freshly ground black pepper to taste.
- Ladle into bowls with a dollop of sour cream or plain yogurt and a sprinkling of fresh dill.