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Old Fashion Ukranian Borscht

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This soup is my all times favourite. My dad's grandma used to make it all the time. Its easy and very healthy.

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Ingredients

  • 2 lbs lean stewing beef, cut in 1/2-inch pieces
  • 5 medium potatoes, cubed
  • 1/2 a small cabbage, shredded
  • 2 medium size beets, cubed
  • 3 medium carrots, grated
  • 2 large onions, chopped
  • 2 tbsp tomato paste
  • 1 tsp white vinegar
  • 5 cloves of garlic, minced
  • 2-3 bay leaves
  • salt/pepper to taste
  • 2 tbsp olive oil
  • parsley

Details

Servings 8
Preparation time 20mins
Cooking time 140mins

Preparation

Step 1

1. Boil the beef in 4L pot for about 90 minutes on medium. Reduce heat to medium and continue to simmer.

2. Cube beets into small pieces. In a medium frying pan saute beets on a medium heat with 1 tbsp on oil for about 7 minutes. Add vinegar and the tomato paste and stir.

3. Peel potatoes and cube into bite sizes. Add to the simmering broth with salt and pepper to taste.

4. In a small frying pan saute chopped onion and grated carrots with the remaining 1 tbsp olive oil for about 7 minutes.

5. Shred the cabbage. Raise the heat of the soup to med-high and add the cabbage, boil for 5 min. Add the beets and boil for another 10 minutes.

6. Add the onion-carrot mixute and throw in the bay leavesas as well as the minced garlic. Cover. Remove from the heat and let stand for 10-15 minutes.

7. Serve with some fresh parsley and sour cream.

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