Beet & Beef Borscht
Serves 6
Beets are easy to grow, delicious, and nutritious. Red beets work best in this recipe, as they give the soup a deep, brilliant color. Garnished with yogurt or crème fraîche and a handful of winter herbs, it is a treat for the eyes as well as the stomach. The ground beef makes it extra hearty and filling but can easily be left out (alongside the dairy garnish) to make the dish vegan.
Ingredients
2 tbsp olive oil
1 large onion, peeled and coarsely chopped
2 large cloves of garlic, peeled and coarsely chopped
4-5 medium beets (about 2 lbs) without greens
1 qt spicy tomato juice
1 tsp caraway seeds
1/2 tsp ground cumin
1 tsp dried dill
1 tsp coarse sea salt or kosher salt
1/4 tsp freshly ground pepper
1 lb ground beef
2 tbsp balsamic vinegar
Garnish
Yogurt or crème fraîche
Fresh dill, parsley, or chives
Directions
In a 4-quart stockpot, heat olive oil over medium heat. Add onion and garlic, turn heat to low, and sauté about 5-8 minutes, or until soft. Add the caraway seeds and stir to blend. Remove from heat.
Scrub and trim the beets, peeling away the rough spots. Cut the beets in quarters and shred them into small bits using a food processor fitted with a grater. If you don’t have a food processor, you can use a cheese grater. This should yield about 6 cups. Stir the grated beets into the onions and garlic in the stockpot over low heat.
Pour in the quart of tomato juice and about 3-4 cups of water to cover the beets, onions, and garlic by at least an inch. Cover with a lid, bring to a low boil, and simmer for 15-20 minutes or until the beets are soft.
While the soup cooks, heat a medium-sized skillet on the stove top. Add the ground beef and sauté over medium heat until lightly browned, taking care to separate the pieces of beef.
Season with salt and pepper, and transfer the browned meat to the soup pot with a slotted spoon, leaving any fat drippings in the skillet. Stir in the balsamic vinegar, simmer another 10 minutes, and add more water or salt for taste, if desired.
Serve in bowls with a dollop of yogurt or crème fraîche and a sprinkling of fresh dill, parsley, or chives.
