Tuesday, June 7, 2016


Borsch is a traditional Russian soup made with beets which gives it it's red/purple color. This soup allows you time to chop up the next ingredient to go in while the previous ones are cooking in the pot.


2 lbs beef, cubed
3 beets with greens
4 medium carrots
4 medium potatoes
4 medium potatoes
2 tablespoons vinegar
sour cream for serving
4-6 tablespoons oil
12 oz pearl onions
1 red bell pepper


1. Shred carrots and beets on large grater
2. Heat up a large dutch oven, add oil. Add in the carrots and beets, salt, pepper and vinegar, and saute until reduced about by half.
3. Add in pearl onions (can substitute chopped regular onion), let cook for about 5 minutes.
4. Add in cubed beef - cook while stirring until beef is browned.
5. Add in cubed tomato and bell pepper.
6. Cube potatoes and add those in as well.
7. Pour in beef stock or water to cover.
8. Chop up and add the beet greens.
9. Cover and cook for about 1 hour or until potatoes and meat are cooked through.
10. Serve with a dollop of sour cream

What we liked:

Good and very flavorful. We used golden yukon potatoes - they are SOOO good. Astrid loved them too. 

What we didn't like:

Nothing, it was good. 

What Kaspian thought about it:

He was really into the blueberries this evening. 

Next time:

No changes. 

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