Classic Borscht Soup - Shredded Beef With Beets & Carrots

Here is my Borscht soup recipe straight from Kazakhstan! This delicious beef and beetroot soup will knock your socks off. Mine is made from grass fed chuck roast, beets, carrots and a lot more. You're going to love the flavor!
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Borscht Soup Recipe:
Ingredients:
1 ½ lbs red beets, peeled and cubed
1/2 head of cabbage
2 carrots, organic, peeled, and sliced into coins
1 large onion, super fine dice
1 large russet potato, organic, peeled and cubed
1 can diced tomatoes, with juice
1 ½ to 2/1/2 lb beef chuck roast
1 ½ quarts of beef broth
2 cloves garlic, minced
1 Tbsp. red wine vinegar, or to taste
1 - 2 Tbsp. brown sugar
Finely shopped fresh parsley and dill (generous amount) to taste
Salt and pepper to taste
Olive oil and grassfed butter for browning and sauteing.

Directions:
Preheat oven to 325 degrees F.
Preheat a cast iron pan over medium high heat. Once you see smoke coming off the pan, add just enough oil to coat the bottom of the pan and swirl the oil to coat.

Salt the beef on both sides and lay the roast in the pan. Don’t move it for 2 to 3 minutes so it will sear. Once all sides are seared, place the beef into an oven proof covered dish and pour in 1 quart of beef broth.

Cover and place in the center of the oven for 2 hours.

In the meantime, enjoy a joke or two and chop up those veggies. After 2 hours or until beef is tender, remove the roast from the pan onto a cutting board. Shred the beef with 2 forks and remove any excess fat.

Sometimes I cook the meat the night before I make the rest of the soup. I can skim the hardened fat off the top of the cooking liquid in the morning. Makes for a leaner broth.

Place the beef back into the pan and refrigerate if making this ahead of time, as I did in the video.

The next day I skimmed off the excess fat that solidified on the top of the soup.

Now, place a stockpot over medium heat and add a tablespoon or two of olive oil to the pan along with a tablespoon of butter. Once hot add the onion and saute for 5 minutes stirring frequently. Then add the garlic and stir for 1 minute more.

Strain the beef from the broth and pour the broth into the stockpot with the onions. Add the carrots, beets, and tomatoes. Bring to a boil, cover and then simmer until beets are tender (about an hour). Add more broth as needed.

Add the beef, the vinegar, brown sugar and the cabbage and simmer an additional 30 minutes.

Add the potato and simmer an additional 15 minutes.

Add fresh dill and parsley, Stir and serve with a dollop of sour cream or plain yogurt and a sprig of fresh dill.

Freezes well. Enjoy!

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Rockin Robin
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