Beefy Beet Borscht

by R.B. Quinn and Min Merrell
Easy Borscht Recipe

Beet borscht is bright, bright beautiful red.

Roasted beets, baby greens, toasted walnuts, and a knob of goat cheese…no, no, no, not that again. Beets are cool and they add lovely color to winter salads on menus everywhere. And at home don’t forget about beets when you’re making a winter vegetable soup. Toss them in your own recipe, add the acidity of lemon juice, and you’ve just made an earthy borscht. Our borscht recipe is laden cabbage, carrots, onions, tomatoes, beets, and their greens. It’s a big potful. And those beets are powerful, just check out the color.

Beets are so easy to nuke. Microwave them whole in a covered dish for about six minutes. Let them steam and cool.  When you can handle them, easily peel the skin off with a knife. Be prepared to have stained pink hands or wear rubber gloves while peeling.  

We start with beef chuck. But, you can nix the meat and opt for using only beef broth or vegetable broth. Dollop each serving with sour cream or Greek yogurt. It freezes well. 


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