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Return to browsing category: Low Carb

Russian Borscht by Melanie Foster serves: 12	(2 ratings) Rating Details Rate this recipe Printable View Print Index Cards

Morsels of beef, beets, cabbage and tomatoes in a healthy broth. Add sour cream if you wish.

Ingredients:

3 Tbsp

olive oil

6 cloves

garlic

2 lbs

beef stew meat, (chuck, cut up)

onion

1 1/2 lbs

green cabbage, chopped

28 oz

can whole tomatoes

3 lbs

beets, peeled, diced

3 qts

beef stock

1/4 cup

red wine vinegar

1/2

lemon, juiced

bay leaves

1 tsp

salt

1 tsp

pepper

1 qt

sour cream

1 bunch

dill, chopped, for garnish

Directions:

Heat oil over med-high heat in a large stockpot or dutch oven. Add garlic and meat and cook until browned. Add onion, cook until tender. Add the rest of the ingredients except the sour cream and dill. Bring to a boil, cover, reduce heat to a simmer and cook 2 hours, stirring occasionally. My tip: at this point, let cool and refrigerate, covered, overnight. Skim off the fat layer that will rise to the top, and reheat over medium until hot. Add sour cream and dill to the pot or to individual servings. You may want to scale this recipe to onlu make half. It barely fit into my largest dutch oven, and makes a lot. Freezes well as long as you don't add the sour cream.

Categories:

Ethnic Foods
Fall/Winter
Low Carb
Main Dishes
Meats
Soups
Uses up Left-overs