Borscht Recipe (Russian-Style Beet Soup)

anediblemosaic.com

Haynes

2 tablespoons avocado oil (or light olive oil)

1 pound beef stew meat

1 bay leaf

8 cups low-sodium beef broth divided

1 ¾ pounds beets (roots only; use the greens for something else), scrubbed and trimmed

4 medium carrots finely chopped

3 large celery ribs diced

1 large onion chopped

1 large starchy potato such as Russet, scrubbed and chopped

½ pound Savoy cabbage thinly sliced into shreds (about 5 cups shredded)

4 large cloves garlic minced

½ teaspoon coarse kosher salt use a bit less if using fine salt

¼ teaspoon black pepper

¼ teaspoon allspice

3 tablespoons tomato paste

6 tablespoons red wine vinegar (or apple cider vinegar; more or less to taste)

¼ cup chopped fresh dill plus more for garnish if desired

Sour cream for garnish (optional)

Directions at anediblemosaic.com

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