Cabbage and Beet Soup (Borscht)

Name: Cabbage and Beet Soup (Borscht)
Yield: 6 - 8 servings
Ingredients: 1 can (14 oz/398 mL) beets; 2 tbsp (30 mL) butter; 1 Spanish onion chopped; 2 garlic cloves finely chopped; 1 1/2 cup (375 mL) grated white cabbage; 1 lb (450 g) boneless blade steak fat trimmed and diced; 2 tbsp (30 mL) horseradish sauce; 1/4 cup (60 mL) tomato paste; 1 cup (250 mL) water; 4 cups (1 L) beef broth; 1 tbsp (15 mL) sugar; 1 tsp (5 mL) dried marjoram; Salt and pepper to taste; Sour cream

This is the Cabbage and Beet Soup (Borscht) recipe.

Prep: 15 min
Cooking: 55 min

Yields 6 - 8 servings

Ingredients

1 can (14 oz/398 mL) beets
2 tbsp (30 mL) butter
1 Spanish onion chopped
2 garlic cloves finely chopped
1 1/2 cup (375 mL) grated white cabbage
1 lb (450 g) boneless blade steak fat trimmed and diced
2 tbsp (30 mL) horseradish sauce
1/4 cup (60 mL) tomato paste
1 cup (250 mL) water
4 cups (1 L) beef broth
1 tbsp (15 mL) sugar
1 tsp (5 mL) dried marjoram
Salt and pepper to taste
Sour cream

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Preparation

Drain beets and reserve juice. Dice beets and set aside. In large saucepan, sauté onion, garlic, cabbage, steak and horseradish in butter for 10 minutes, stirring frequently.

Stir in beets, reserved juice, tomato paste, water and beef broth. Bring to boil. Add marjoram and sugar. Mix well and season to taste with salt and pepper. Reduce heat, cover and simmer for 45 minutes. Serve immediately and garnish with sour cream.