Russian Borscht

What on earth is Russian Borscht, you ask?  It is a delicious soup with a unique twist.  While you may look at this soup/recipe and find the combination of these ingredients odd, you must trust me when I tell you it is worth trying!  I had a great friend who spent some time with the Russians and she ate this all of the time.  She made it for me once and I was hooked!  Well, I never obtained the recipe and some how this soup came up in conversation with another good friend of mine.  I immediately asked her for the recipe so I could have me some good Russian Borscht once again.

The soup alone is good, but topping it with light sour cream and dill really makes the soup ultra delicious.  I happen to love the cabbage in the soup.  If you’re not a beet lover, you will be happy to hear that the beet flavor is kind of subtle and not over-powering.

This recipe makes enough for an army!  This is a fabulous thing because the leftovers freeze very well!  So, if you don’t really have an army to feed, then eat what you want on the night you make it and freeze the rest.  You’ll be super happy when you don’t have to make dinner on one of those nights when you’re feeling lazy (which I’m sure is hardly ever, right!?).

This soup is VERY easy to make, but it does take some time.  So, just plan to put it on the stove a good 2 hours or so before you plan to eat.  You won’t have to do much, but occasionally add an ingredient and then let it simmer that whole time.  Make this on a cold day (which is about any day around my parts).  You’ll be glad you did and you might even feel a little culturally proud while you’re eating it.  (Thanks Michal!)

Russian Borscht
Adapted from my friend Michal Serre

2 1/2 lbs. chuck roast, cut into bit-sized pieces, fat trimmed
2 onions (halved)
1 clove garlic
1 T. salt
1/2 T. pepper
6 cups water
2 carrots, sliced
1 lb. can tomatoes, diced
2 medium potatoes, peeled, cubed
1 bay leaf
1 small cabbage, shredded
2 14-oz. cans beets (diced)
Lemon juice (about 3 lemons)
Sour cream
Dill weed

Put first 6 ingredients in deep pan, cover and bring to boil.  Skim off film that rises to surface.

Recover, cook over low heat 30 minutes.
Add carrots, cook 30 minutes.
Remove onions, discard.
Add tomatoes, potatoes, bay leaf, and cabbage.
Cover and cook until potatoes are tender (30 minutes).
Add beets and lemon juice.
Simmer 5 minutes.
Serve with sour cream and dill.

Serves 15.

Nutritional Information (Per Serving = Approx. 1 Cup)
Calories:  327.5
Protein:  24.5g
Carbs:  19.8g
Fat:   16.1g (2.1 sat)

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