02 Borscht April 2016




Serves about 8-10


1 pound beets

2 carrots

1 turnip

7 ounces cabbage

1 onion

1 pound beef, short rib

8 cups stock

3 tablespoons red wine vinegar

2 bay leaf

1 teaspoon sugar

1 bunch dill

1 bunch parsley

sour cream

salt and pepper, to taste


Wash the vegetables and cut them into small pieces.

Cut the beef into bite sized pieces.

Sauté the meat, carrots, turnip and onion and braise for about 10 minutes.

Add the beets, bouillon, vinegar, bay leaves and sugar.  Season with salt and pepper

Stir thoroughly and cover.  Simmer for 45 minutes.

Tie the parsley and dill  into a bouquet.  Add the herbs and the cabbage to the pot and simmer for 30 minutes.

Remove the herbs and bay leaf, serve with sour cream.

To make a Borscht that satisfies vegetarians, omit the beef short ribs and use a vegetable stock. Without the beef the soup will lose a flavor factor and a dimension known as Umami. To replace that, add a cup or two of Portobello Mushrooms at the point in the recipe when the beef is called for.