The Watsons

I made a Russian soup called Borscht tonight… At first it sounded weird but its definitely a favorite. Here’s the recipe and a picture.

INGREDIENTS
1 Tbsp veg. oil
1-2lb beef roast
1 large onion, peeled, quartered
64 oz beef stock
4 large beets, peeled, chopped
2 large russet potatos, cut into 1/2-inch cubes
Half of a head of cabbage, thinly sliced
1 Tbsp dill
1 cup sour cream
Salt and pepper to taste

In a large pot bring veg oil to medium-high temp and add the roast. Brown the roast on all sides then add onion. After onions start to go clear add 32 ounces (4 cups) of the beef broth and bring to a boil. Reduce to a simmer for 1 and a half hours.

Pull out the roast and chop it into small pieces against the grain. Add beets, chopped beef and the rest of the broth to the pan, simmer 30 minutes. Add cabbage and simmer an additional 15 minutes.

Serve with a spoon of sour creme and a sprinkle of dill.