Matt served his mission in Russia and this is one of his favorite meals that he ate over there. Whenever Matt makes this soup he makes a large amount. It fills our stock pot and then he puts it in the fridge for weeks. Matt will eat the same thing everyday for weeks and this is one of those things he eats, he claims you can eat it warm or cold. I prefer it hot. He made this for Thanksgiving around the world for our ward and it was a hit. Then we took it to Thanksgiving dinner and so we only have a little bit left and it’s really delicious! I like it a ton!
3 to 4 pounds stew beef
6 cloves of garlic, minced
3 large beets
1.5 to 2 pounds red cabbage (1/2 head)
1 pound peeled roma tomatoes (about 6)
2 yellow onions
2 cups shredded carrots
8-10 cups cubed potatoes
4 stalks of celery, chopped 1/4 inch
96 oz beef stock
32 oz water
3 bay leaves
1 tablespoon Turmeric
1 teaspoon sugar
1/4 cup parsley, minced
1/2 cup olive oil
2 to 3 tablespoons of lemon juice
salt and pepper to taste
Garnish with Dill weed
1. Bring water to boil, and use the water to peel tomatoes, set aside peeled tomatoes. Add beef stock to water and bring to a boil, covered.
2. Prepare vegetables by rinsing and scrubbing. I left the peels on but cleaned them very well except the beets.
3. Heat 1/2 cup oil in a large, heavy frying pan on medium to medium high heat. Cube beef while oil is heating and dice parsley, sear meat and season to taste with salt and pepper add diced parsley to meat and cook for about 1 to 2 mins longer. Add beef to the boiling liquids.
4. While the liquids and beef boil cube potatoes, peel and cube beets. Add potatoes to the stock pot and half of the beets, cook until potatoes are soft, about 10 mins, then lower temperature to medium low and simmer for the duration.
5. Shred carrots and cabbage, chop celery and onions, and dice garlic. In the same frying pan add the rest of the oil and bring it to medium high heat, 1/2 cup and sauté onions until translucent, add diced garlic and cook for a minute or so, then add the shredded carrots, celery, cabbage, the rest of the beets and diced tomatoes to the frying pan.
6. Sauté mixture for a couple of minutes or so. Add lemon juice, turmeric and sugar to mixture and season with salt and pepper. Add mixture to stock pot and bay leaves and simmer for an additional 10-15 minutes. Season with salt and pepper until flavor is liked.
7. You may eat Borscht hot or cold, I like to add a dollop of sour cream to it as it makes it more creamy and savory. Don’t leave the sour cream to melt like a snowman but stir it in completely, you may use dill weed to garnish, it also adds a level of flavor.
Enjoy Cassie and Matt!