This hearty Beet Borscht topped with Micro Red Cabbage will warm you up from the inside out!
Ingredients:
-1 1/2lb beef stew meat, or bone-in beef shank
-8 cups beef broth or stock
-olive oil
-1 large onion, diced
-3 garlic cloves, minced
-4 beets, peeled and chopped
-2 carrots, peeled and chopped
-2 russet potatoes, peeled and chopped
-1 large tomato, chopped
-2 cups cabbage, diced
-2 tsp tomato paste
-1 package of fresh dill, chopped
-2 tsp vinegar (we like using ACV!)
-salt to taste
-pepper to taste
-fresh cream to serve
-1.5oz pkg red cabbage microgreens to serve
Instructions:
- Heat the oil in a large pot on medium high. Add the meat and brown on both sides.
- Add onion and garlic, letting them become translucent.Â
- Pour in half of the broth (4 cups) and simmer on medium-low heat until beef is tender (or 160F), 60 to 90 minutes, adding more broth as needed to keep the meat covered. Skim any foam off with a spoon.
- Once meat has reached desired temp, set aside and allow to cool.
- While the meat cools, preheat oven to 400F to roast the root vegetables.
- Toss the beets, carrots, and potatoes in olive oil and spread on a roasting pan.
- Roast for 30 minutes, or until veggies can be pierced by a fork.
- Once meat is cool, remove from the pot (do not pour out the broth) and cut into bite sized pieces, removing excess bones and fat.
- Add meat and roasted vegetables back into the pot, along with cabbage, tomatoes, tomato paste, and half of the dill. Top with remaining broth.
- Simmer about 15 minutes more, or until everything is cooked through.
- Add vinegar and season to taste with salt and pepper.
- Serve topping with fresh cream, more dill, and micro red cabbage!
