Beet Borscht with Beef and Cabbage Recipe
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This unique borscht recipe becomes a hearty stew-like meal with the addition of beef, cabbage, carrots, and leeks. The flavor of the soup intensifies if it is made ahead and then reheated before serving.
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15 ounces beets - sliced, drained (reserve juice) OR 5-6 fresh beets sliced
2 tablespoons olive oil
1 pound stew beef
3 leeks - finely sliced
2 carrots - large, diced
1 can diced tomatoes 14 1/2 oz.
1/2 head green cabbage, chopped
6 cups water
2 tablespoons tomato paste
5 tablespoons dill - fresh, divided, chopped
5 tablespoons red wine vinegar
1/4 cup brown sugar - more to taste
salt and pepper to taste
sour cream and dill for garnish
:large soup pot
In large pot, heat oil over medium heat.
Season beef with salt and pepper and brown in oil for 5-10 minutes.
Remove with slotted spoon to plate and set aside.
Add another tablespoon olive oil in the same pot and add leeks and carrots. SautÃƒÂ© until softened, about 7-10 minutes, stirring occasionally.
Add the beet juice, beef, tomatoes with liquid, cabbage, water, tomato paste and 3 tablespoons fresh dill. Stir to scrape up any bits from bottom of pan.
Bring to simmer over medium heat.
Cook for about 1 hour.
Add the beets, vinegar, sugar, and salt and pepper to taste. Simmer 5 more minutes.
Ladle borscht in bowls and garnish with sour cream and dill.
Serve with warm bread or crackers.
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