Quick Beef and Vegetable Borscht
Ingredients
- 1 bunch beets with greens
- 1 can (28 oz/796 mL) tomatoes
- 2 tbsp (30 mL) butter
- 2 onions, chopped
- 1 lb (500 g) ground beef
- 3 cloves garlic, minced
- 1/2 tsp (2 mL) black pepper
- 1/4 tsp (1 mL) ground ginger
- Pinch ground cloves
- 4 cups (1 L) chopped cabbage
- 2 cups (500 mL) beef stock
- 3 carrots, sliced
- 1 large tart apple, peeled, cored and chopped
- 2 tsp (10 mL) salt
- 1 bay leaf
- 1/4 cup (60 mL) red wine vinegar or cider vinegar
- 2 tbsp (30 mL) granulated sugar
- 1/4 cup (60 mL) lemon juice
- Fresh dill fronds
- sour cream
Preparation
Separate tops from beets; peel and dice beets. Tear leaves from stems, discard stems and chop leaves. Drain tomatoes, reserving juice; seed and chop tomatoes, straining seeds and adding juice to chopped tomatoes. Set aside.
In soup pot, melt butter over medium-high heat; fry onions until golden. Increase heat to high; fry beef, garlic, pepper, ginger and cloves until beef is browned. Add cabbage, stock, 6 cups (1.5 L) water, carrots, apple, salt, bay leaf, beets and tomatoes; bring to boil, reduce heat and simmer, covered, until vegetables are soft, 25 to 30 minutes.
Add vinegar, sugar and beet greens; simmer, uncovered, for 10 minutes. Stir in lemon juice. Ladle into bowls; sprinkle with dill and serve with sour cream on the side.
Makes 4 to 6 servings.
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