Classic Beef Borscht - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Classic Beef Borscht

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Classic Beef Borscht

Yields:  10-12 servings


 ½ lb bacon, diced

1 lb beef chuck, medium dice

1 ea. Yellow onion, diced

1 carrot, peeled & diced or shredded

1 Tbsp garlic, minced or crushed

2 tsp dry thyme leaves

1 tsp dill seeds

2 bay leaves, optional

3 tbsp red wine vinegar

10 cups beef stock

2 lb red beets, cooked, peeled and chopped or shredded

1 large potato, russet or Yukon gold, peeled and diced

5 cups shredded green cabbage

Salt & fresh ground black pepper to taste

 1 cup sour cream

Fresh dill, to garnish

 Place a soup/stock pot on medium heat and slowly render bacon until crisp.  Add beef and cook until well caramelized.  Add onions, carrots, garlic, thyme and dill seeds.  Stir until incorporated and deglaze pan with vinegar.  Add bay leaves and stock and bring to a simmer.  Continue to simmer until beef is fall apart tender(30-45 minutes).

Add beets, potatoes and green cabbage.  Simmer until potatoes are tender.  Season with salt and pepper.

Ladle soup into bowl and garnish with fresh dill and dollop of sour crem

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