German-Russian Borscht Soup
This beautiful soup has a German-Russian heritage.
Ingredients
- 3 medium beets with leaves or substitute 2 cups spinach (remove stems) for beet leaves
- 1 tablespoon olive oil
- 1 pound beef, cut into small cubes (stew meat or short ribs recommended)
- 2 tablespoons butter
- 1 onion, diced
- 2 cups celery, chopped
- 1¾ cups fresh tomato, diced
- 1 teaspoon fresh dill
- 5 cups beef broth, low sodium (to make broth, you can use beef short ribs; simmer in 2 quarts water for 3 hours)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cabbage
- 2 tablespoons vinegar
- 1 tablespoon sugar
Directions
To prepare beets: Trim leaves from the beets and leave an inch of stem attached. Rinse the beet leaves (or spinach). In a 6-quart kettle, add water to beets until beets are covered with water. Bring to a boil, then lower the heat to simmer. Cover for about 45 minutes or until beets are tender. Drain and slip off the skins from the beets. Cut beets in small pieces to measure 4 cups.
Meanwhile, heat 1 tablespoon of oil in a large skillet over high heat. Add the beef and sear for about five minutes, stirring frequently, until browned. Transfer the meat and any juices to a bowl. In the same 6-quart kettle, melt butter; add onion and celery and cook for five minutes. Add the tomatoes, dill, broth, salt and pepper. Bring to boil; lower the heat to simmer and cook covered for five to 10 minutes. Stir in beet tops or spinach, cabbage, beef, vinegar and sugar. Carefully stir in cooked beets. Simmer covered for five to seven minutes more to heat through. Serve with sour cream and fresh dill garnish.
Source: Adapted from: Schott (Janke), A. (2012). Alma’s Favorite Recipes: Cooking & Memories from a German-Russian Farm Kitchen. Germans from Russia Heritage Collection.
