This year, I’m going to try and embrace Winter for a change. For everyone that knows me, this will be a huge surprise because I’ve always openly hated everything about Winter. That said, having spent every single Winter of my life in Toronto, I think it’s about time I start to try and enjoy it, instead of dreading it.
The weather is definitely cooling down here, so soups and chili have already become a weekend constant – I just wish I had more time to create more recipes – I guess that’s what Christmas break is for. Already counting down…7 weeks to go.
This Borscht is an old family recipe from my Grandmother and is one of my Dad’s favourite soups. I love it now too, the colour is so vibrant and the taste is just divine, plus, beets are in season right now so this soup is actually perfect.
Alright – back to essay writing. Woo!
1 ½ lbs stewing beef
10 cups water
2 medium onions, chopped
4 tbsp olive oil
6 cups diced beets
1 cup sliced green beans
1 cup diced potatoes
1 cup diced carrots
½ stalk celery, chopped
3 cups crushed tomatoes
1 ½ tbsp chopped fresh dill
1 tbsp sugar
2 tbsp vinegar
1 tsp each, salt and pepper
½ cup sour cream (optional)
Brown the stewing beef in a large frying pan on medium high for 5 minutes per side.
Transfer beef to a pot and add water.
Simmer partly covered for 1 ½ hours or until meat is tender.
Strain the meat, reserve the stock and cut the meat into small pieces, removing any fat or bones.
Add the meat and stock back into the pot.
Meanwhile, sauté the onions in olive oil 5 minutes until softened. Add the beets, green beans, potatoes, carrots and celery and sauté for another 3 minutes.
Next, add crushed tomatoes, dill and sugar. Simmer for another 3 minutes.
Add the vegetable mixture to the beef and water and simmer uncovered for 45 minutes.
Add the vinegar, salt and pepper and simmer for another 5 minutes.
Serve, garnished with a teaspoon of sour cream (optional).
I hope this Borscht warms you up on a cold evening, it’s my go to soup right now.