Recipe 1 of 1

Modern Borscht

🍽 Serves 2 🔢 7 steps

Ingredients for 2

½ lb beef tenderloin, or stew meat if you are frugal
½ onion
1 ½ carrots
1 large beets (or 3 medium beets)
2 celery shoots
1 large potatoes (Yukon Gold preferred, but any quality potatoes work)
1 ½–2 cloves garlic
2 beef stock (or quality beef bullion such as "Better than Bullion" or equivalent and 4 cups water)
¼ head of cabbage
½ heaping tbsp Cumin
½ heaping tbsp ground Coriander
½ can diced tomatoes
1 ½ bay leaves
Butter
Fresh (or dehydrated) dill
Salt / Pepper
Sour Cream (Optional)

1
Finely dice onion and garlic cloves. Set aside in large bowl 1.
Cut off beet greens. Skin carrots and beets.
2
Finely slice carrots and celery (2-3 mm maximum, 1/16-1/8" maximum). Add to large bowl 1.
Shred beets using cheese grater. Or, if preferred, cut into small cubes no greater than 1x1 inch in size. Shredded beets break down better when cooked and release more flavor into the broth. Set aside in large bowl 2.
3
Cut beef into 1x1 inch cubes, or "Spoon size" cubes
15 minutes before the end of the first simmer - Cut potatoes into 1x1 cubes. Do not cut them too soon or the flesh will turn brown.
4
After adding potatoes into the simmering mixture - Remove outer leaf and cut head of cabbage into quarters. Then dice the quarters.

Tip: This is a modern take on classic Eastern European Borscht. Meat is optional, but quality beef cuts are recommended and preferred.