Loaded Borscht

I’ve really been slacking on this blog lately. But tonight’s dinner drove me to my computer when I realized I’d never shared it πŸ™‚ It’s a favorite recipe around here. And it’s soup. So that’s saying something. This soup is incredible left to simmer away on the stove on a rainy afternoon. The house smells delicious!

I love borscht. Before I go any further, though, let me first say–I am not Russian… or Ukrainian… or any kind of Eastern European at all. This is not an authentic borscht recipe. I’d call it more a “borscht-inspired” recipe. It has all the basics–beets, cabbage, potatoes, tomatoes, dill–but done with my own spin. This recipe helps me get tons of veggies into my kids’ tummies with no complaints! So here you go.

Loaded Borscht
Makes about 4 quarts

1 lb ground pork, beef, or sausage crumbles

1/4 c butter or pastured bacon fat
2 diced onions
4 stalks of celery, diced
4 carrots, diced
2 cloves minced garlic
1/2 c red wine

4 c good beef stock
8 c water
1 can diced tomatoes
1 can red kidney beans, rinsed and drained
2-3 beets, peeled, and grated or cut into thin matchsticks
beet greens/stems from the beets, finely shredded (if you have them)
2 potatoes, diced (you can substitute turnips, diced small, for lower carbs)
2 zucchini, diced
1/2 head cabbage, shredded
1 bay leaf
salt, pepper, thyme, and paprika (season generously!)

sour cream or plain yogurt (you can omit if dairy-free)
fresh dill, chopped

1. Brown meat in a large stockpot (at least 6 qt) over medium-high heat.
2. When meat is almost done, add butter, onions, celery, carrots, and garlic. Saute until veggies are tender.
3. Deglaze pot with wine.
4. Add next set of ingredients, bring to boil then reduce heat, and simmer until veggies are tender.
5. Serve with sour cream/yogurt and fresh dill.

Enjoy! πŸ™‚

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