Wednesday, January 19, 2011

Loaded Borscht Stew

1 C. beef broth (or water)
2 lbs. stew meat
2 lg. onions, sliced
2 lg. celery stalks, sliced
2 C. sliced carrots
1 head cabbage, sliced
2 C. sliced beets PLUS 1 C. grated beets (divided)
1 T. salt
1 bay leaf
1 6-oz. can tomato paste
2 T. balsamic vinegar
1 T. sugar (optional but in original recipe)
1/2 pt. sour cream

In a LARGE pot, combine broth, beef, onions, celery, SLICED beets, carrots, cabbage, salt and bay leaf.
Simmer for at least 2 hrs.
Add grated beets, tomato paste, vinegar, sugar.
Simmer 30 min more.
(This next part seemed unnecessary to me, but here's your option:
Cool and refrigerate. Skim fat from soup. Reheat.)
Serve topped with sour cream.

Freezes well, which is good because it makes a lot.

Super delicious, nutritious, power house, eat it up!


  1. Yum! This looks delicious. Thanks for the recipe, Leslie! I'm loving all these recipes you mamas have been posting. Keep 'em coming.

  2. This looks great Leslie! I love beets! we made something similar just the other day without the beets and used pearl barley in addition. we all loved it and it was so hearty delicious...used this recipe and ate it for days!!/notes/american-feast/the-cooking-light-barley-beef-soup-recipe/484988327741