Borscht is a Russian vegetable soup that features beets as the main ingredient. This version has beef and potatoes; these additions make the soup even heartier.
Oxmoor House OCTOBER 2006
1. Drain and cube beets, reserving juice.
2. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of beef; cook 4 minutes, browning on all sides. Remove beef from pan; set aside. Repeat procedure with remaining 1 teaspoon oil and remaining beef. Add onion to pan, and sauté 2 minutes.
3. Add beef, beets, reserved juice, potatoes, and next 4 ingredients to pan. Bring to a boil, reduce heat, and simmer 45 minutes or until beef is tender. Ladle soup into individual bowls; top with sour cream.
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