Cozy Borscht with Organic Ghee

Ingredients

• 1.5 lb boneless chuck roast (cut into 1-inch cubes)
• 12 cup water
• 1 tbsp salt
• 2 bay leaves
• 4 cup red cabbage (shredded)
• 3 tbsp Organic Valley® Ghee
• 1 yellow onion (medium, diced)
• 2 yellow potatoes (peeled and cut into 1-inch cubes)
• 2 carrots (medium, finely chopped)
• 3 beets (large, peeled and finely chopped)
• 3 garlic cloves (minced)
• 0.25 cup tomato paste
• 2 tsp white vinegar
• 2 tbsp fresh dill (chopped)
• cucumber (chopped, for garnish)
• fresh dill (for garnish)
• Organic Valley® Sour Cream (for garnish)

Steps

1. 1

   In a large pot, add cubed chuck roast, water, salt and bay leaves.

2. 2

   Heat over medium-high heat, bringing to a boil while stirring.

3. 3

   Once boiling, reduce the heat to a simmer, cover and leave the broth to boil for 60 minutes, stirring occasionally.

4. 4

   After 60 minutes, stir in the red cabbage.

5. 5

   Cover and let simmer for an additional 15 minutes.

6. 6

   Meanwhile, in a skillet, add Organic Valley® Ghee and heat over medium heat.

7. 7

   Add the onion, potatoes and carrots, and sauté for 4-5 minutes until the onion is translucent.

8. 8

   Add the beets and continue to sauté for another 4-5 minutes, stirring occasionally.

9. 9

   Add the garlic and sauté for another minute.

10. 10

    Add the sautéed vegetables and the tomato paste to the beef broth.

11. 11

    Stir to combine, then cover, and simmer for another 15 minutes, stirring occasionally.

12. 12

    Remove from heat and stir in the vinegar and fresh dill.

13. 13

    Serve with chopped cucumber, dill and Organic Valley® Sour Cream!

Notes

For best results, chop the potatoes and beets about the same size so they cook evenly. Beets are more difficult and time-consuming to cook if not peeled; ensure they are peeled before adding to the borscht for adequate cooking and best flavor.

Nutrition per serving

• main
• soup
• stew
• beef
• beets
• winter
• comfort food
• slow-cooked