Baba's Borscht

By pressurecooker

During a visit to Russia, we fell in love with this delicious and nutritious soup!

Ingredients

• 3 T olive oil
• 2 pounds beef stew meat, cut in 3/4 inch cubes
• 4 bay leaves
• 2 quarts beef stock
• 2 large onions, chopped
• 2 carrots, chopped
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 8 medium-size fresh beets, boiled, skinned, and shredded
• 2 cups shredded cabbage
• 1 small can tomato paste
• Juice of 1 or 2 lemons
• 1 handful fresh dill, minced
• 1 handful fresh parsley, minced
• Salt and freshly ground pepper
• Sour cream (optional)

Details

Servings 6
Preparation time 20mins
Cooking time 200mins

Preparation

Step 1

1. In a large pot, heat the oil on high for 30 seconds. Add the beef cubes and bay leaves. Saute until golden brown. Pour in the stock and reduce the heat.

2. Add the onions, carrots, celery, and garlic. Simmer on low for 2 hours, or until the meat is meltingly tender, making sure the soup never boils. Add the beets and cabbage during the last half hour of cooking.

3. Spoon in the tomato paste and sprinkle with lemon juice. Add a little hot water if the soup is too thick. Stir in the dill and parsley. Season with salt and pepper. Garnish with a dollop of sour cream, if desired.