September 10, 2018
Borscht can be made in so many different ways, there seems to be variations for all different cultures but it's a very basic soup that is so hearty and delicious. This recipe comes from my father-in-law, Art, and he always makes it in the late summer and early fall with fresh veggies from his garden.
I never grew up eating borscht so he was the one that introduced me to it, I'm so thankful because it's one of my favourite fall suppers now!
Grandpa Art's BorschtYield: 6-8 servings Prep: 20 min Cook: 30 min
1lb extra lean ground beef1 large onion, chopped2-3 garlic cloves, minced5-6 carrots, chopped4-5 beets and beet stems and greens, chopped10-12 baby potatoes, chopped in halfHandful fresh dill, chopped4 cups beef broth4-6 cups waterSalt and pepper to taste
Start by frying the ground beef in a large dutch oven or pot on the stove. You'll need something that will hold at least 16 cups of liquid. Add the onions and garlic and brown. If using lean or regular ground beef, drain off the fat and put the meat back into the pot. Add the chopped carrots, beets, beet tops and stems, potatoes and dill and stir. Add the beef broth and enough water to cover all the ingredients in the pot, add salt and pepper to taste. Bring to a boil then cover and let simmer for 20-30 minutes on med/low heat.
Once done, you can serve with sour cream or heavy cream or eat it right out of the pot. My father-in-law always likes to add vinegar instead of cream which is how I love to eat it too but it's entirely up to your taste.
Followed with a slice of Arizona lemon pie, a gingersnap cookie or a warm cinnamon bun, I'm sure you'll want to make this soup again!
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