CHICOPEE, Mass. (Mass Appeal) – Borscht is a traditional Eastern European beet soup that’s served either hot or cold. Personal Chef Bill Collins from ChefBill.com showed us how to make it!
- 3-4 tablespoons olive oil
- 1 ½ pounds of stew beef, cut into ½ inch cubes
- 8 cups (2 quarts) beef or chicken stock
- 2 bay leaves
- 3 large beets, peeled and cut into 1 inch pieces
- 3 carrots, peeled and cut into ½” pieces
- 1 large onion, peeled and diced
- 4 medium red potatoes, cut into 1 inch pieces
- Ground black pepper
- Sour cream for garnish
- In a stock pot, over a medium-high heat, add 2 tablespoons of oil, and the beef. Brown on all sides, and remove from the pot and set aside. While browning, sprinkle salt and pepper onto the beef. Repeat for all of the beef.
- Put the beef back in the stock pot, and add the stock and bay leaf. Cover, bring to a boil, and simmer for 30 minutes.
- Add the beets and onion to the beef mixture, and simmer, covered, for 20 minutes.
- Add the carrots, and simmer, covered, for another 10 minutes. The carrots and beets should be tender and cooked through. If not, continue to simmer until they are.
- Add the potatoes, and simmer, covered, for 10 minutes.
- When the vegetables are cooked through, remove the bay leaves, adjust the seasoning with salt and pepper.
- Serve with dollops of sour cream on top.
Yield: Makes approximately 3 quarts, or 8-10 servings
Ground beef, turkey, or pork can be used instead. As with the beef stew, brown it in the stock pot. But skip the simmering for 30 minutes, and add the stock and beets.