Russian Borsht Stew
Ingredients
- 1 1/2 lb beef stew chunks ⓘ
- 1 cup course chopped beet ⓘ
- 1 1/2 cup thinly sliced potato ⓘ
- 1 cup sliced onion
- 1 each chopped celery stock ⓘ
- 2 tbsp butter ⓘ
- 3 each crushed garlic cloves ⓘ
- 1 cup thin sliced carrots ⓘ
- 1 tsp chicken bouillon ⓘ
- 1 cup course chopped green cabbage ⓘ
- 4 oz canned chopped tomato
- 4 cup filtered water ⓘ
- 1 salt and pepper to taste ⓘ
- 1 tbsp sour cream per serving ⓘ
Instructions
- In large stew pot: melt butter and then add onions, garlic, and beef.
- Heat on med-high until outside of beef is browned.
- Remove beef from pot and chop into bite-sized chunks.
- Return to pot and add potatoes, beets, carrots, celery, canned tomato, and water to pot.
- Cover and simmer for 1 hr or until beef is tender.
- Add salt and pepper as necessary.
- Serve with a spoonful of sour cream.
- Vegetarian - use vegetable stock and no beef.
- Still suuuper tasty!
- Crock pot - brown beef and then add all ingredients to crock pot.
- Cook in crock pot for 4-6 hrs.
- For those with a day job, this recipe is awesome to just throw all ingredients in the crock pot and set on low in the morning.
- It will be perfect by the evening and the longer in the pot the better the flavors.
- Not really necessary to brown the beef but it does add another layer of flavor.
Nutrition & Diet Analysis (per serving)
691
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).