Beef and Beet Borscht

Borscht is a long-time favourite in our home, lifetime favourite in fact. Served with a fresh made bun or roll it is a meal fit for royalty and peasants alike. Give it a try. Today!

1 lb lean beef, chopped into bite size pieces

1 large sweet onion, chopped

6 cloves garlic, pressed
8 cups beef broth (I used Better than Bouillon for this batch)

5 cups chopped cabbage (red or green)

3 cups grated carrot

5 cups grated beets

4 or more bay leaf
1/2 tsp cayenne pepper
1 Tbsp dried dill seed, or 2 Tbsp fresh (fresh is best of you can find it)
Salt to taste

Brown beef in a large stock pot. Once beef is browned, add onions and garlic and cook for a few minutes, until the onions begin to sweat.

Add beef stock (you could use vegetable stock and eliminate the beef too, but why bother?)

Add carrots and cabbage.

Add bay leaf, dill and cayenne.

Add beets. Bring to a boil then turn down heat and simmer on low for 45 minutes, covered.

Taste as you go and add salt to finish.

Serve with a dollop of sour cream and enjoy!!!

Borscht is a vegetable soup and can be vegetarian or beef based, matters not really.  Also in some borscht recipes you see potatoes added along with other vegetables, however it is primarily a beet and cabbage soup, but tailor it to your liking.

Make a full batch! It freezes really well, unless you add potatoes, then it freezes not so good...