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Beef Borscht Recipe
How to Cook Classic Russian Beef and Beet Borscht

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Ingredients

1 ½ Lbs. Beef Stew Meat
1/4 Cup Flour
5 Peeled Red Beets
2 Carrots
1 Head Napa Cabbage
10 Oz Yukon Gold Potatoes
1 Yellow Onion
4 Garlic Cloves
1/2 Cup Red Wine
1 Can Kidney Beans
1 Qt. Beef Broth
2 Tbsps. Herbie’s Beetroot Powder
2 Tbsps. Herbie’s Baharat Seasoning
3 Tbsps. Herbie’s Dill Tips
2 Tbsps. Olive Oil
Salt
Pepper

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Features:
  • Medium Spicy
  • Non Vegetarian
Cuisine:
  • Medium

Ingredients

Directions

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Author- Williamson Wines Epicurean Kitchen

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Steps

1
Done

To begin with, slice the beetroots and boil them in water until they become soft and tender. Store the water and keep it aside.

2
Done

Then, chop a yellow onion, 2 carrots, 10 Oz potatoes, and 1 head napa cabbage. Next, take 1 ½ lbs. of stewing beef and add 2 tablespoons of Herbie’s baharat and ¼ cup of flour to it for seasoning. Marinate it well.

3
Done

After that, heat 2 tablespoons of olive oil and brown the beef. Once it is brown on all sides, remove it from the pan. Add 1 tablespoon of olive oil again and add chopped 4 garlic cloves, 2 carrots and 1 onion to it with a pinch of salt.

4
Done

Then, add red wine, beef and soaked kidney beans. Next, add 10 Oz. potatoes and 1 qt. of beef broth. To this, add the chopped napa cabbage, 3 tablespoons of Herbie’s Dill Tips and the reserved beet water.

5
Done

Let the stew simmer for a couple of hours. After that, before you serve, grate the cooked beet into the stew and add 2 tablespoons of Herbie’s beetroot powder to it. Stir the stew well.

6
Done

Once cooked, serve it adding sour cream as the topping. You may enjoy the Beef and Beet Borscht with Amour Merlot!

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