Baba's Borscht
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- sour cream (optional)
- 3 tbsp olive oil
- 2 large onions chopped
- 2 carrots chopped
- salt and freshly ground pepper
- 1 small can tomato paste
- 2 stalks celery diced
- 4 clove garlic minced
- 4 leaves
- 2 lb beef stew meat, cut in â¾-inch cubes
- 2 quarts beef stock
- 8 medium-size fresh beets, boiled, skinned, and shre
- 2 cup shredded cabbage
- juice of 1 lemon (or 2 lemons if you prefer)
- 1 handful fresh dill minced
- 1 handful fresh parsley minced
- Carbohydrate 32.5297666471898 g
- Cholesterol 0.816666666666667 mg
- Fat 3.48646666592957 g
- Fiber 3.84433333158493 g
- Protein 28.2017666346921 g
- Saturated Fat 0.967166666198516 g
- Serving Size 1 1 Serve (1603g)
- Sodium 4921.710413453 mg
- Sugar 28.6854333156049 g
- Trans Fat 0.244420833239316 g
- Calories 259 calories
In a large pot, heat the oil on high for 30 seconds. Add the beef cubes and bay leaves. Sauté until golden brown. Pour in the stock and reduce the heat. 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. 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. Vera's Tips: For a bolder taste, substitute lamb. I like to use lamb rib chops or loin chops. Homemade stock is preferred for a deeper, more heartfelt flavor. Serve the borscht with lightly toasted and buttered whole wheat Portuguese ciabatta rolls.
