This Borscht With Beef is like a delicious cross between cabbage soup and beef stew. It is so healing and so comforting.
Ingredients
2 Tbs extra-virgin olive oil
1 lb beef stew meat
sea salt and black pepper
1 bay leaf
6 cups beef bone broth, divided
3 cups water, divided
1 tsp fennel seeds
3 medium/large red beets, peeled and diced
3 scallions, sliced, roots retained and added to the soup
⅓ cup fresh dill, snipped or chopped
3 medium carrots, peeled and diced
¼ cup raw apple cider vinegar
½ medium head savoy cabbage, thinly sliced and broken into shreds
6 garlic cloves, smashed
1 med baking potato, peeled and diced
non-dairy yogurt, for topping
Instructions
In a large soup pot set over medium heat, heat the oil.
Season the beef with salt and pepper.
Add the beef to the oil, in a single layer, turning to brown all sides. You will probably have to do this in batches, removing the first batch to a plate to do the second batch.
When the beef is all browned, return all of it to the pot and pour in 3 cups of bone broth and 1 cup of water. Add the fennel seeds. Bring to a boil, then lower the heat to a simmer, cover the pot and cook for 1 hour.
Add the beets, scallions (with the roots), carrots, cabbage, garlic cloves, and potatoes.
Add the remaining 3 cups bone broth and add about 2 more cups of water so that the ingredients are covered with liquid.
Cover and let simmer 30 mins.
Remove from heat and stir in vinegar and dill.
Ladle into bowls and top each serving with a dollop of yogurt.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/borscht-with-beef/