ready in: over 5 hrs
recipe id: 43107
cook method: stovetop, crock pot
2 tablespoons vegetable oil, plus more if needed
1 pound boneless beef bottom round, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large onion, chopped
2 medium carrots, cut into 1/2-inch thick rounds
2 medium celery ribs, cut into 1/2-inch thick slices
1 medium green bell pepper, seeded and cut into 1/2-inch cubes
2 cloves garlic, minced
2 cups water
4 medium beets, peeled and cut into 1/2-inch cubes
2 medium boiling potatoes, scrubbed, unpeeled, and cut into 1/2-inch cubes
2 2/3 cups double-strength beef broth, canned or homemade (double-strengh bouillon is okay)
1 can (15 ounce size) peeled Italian tomatoes, undrained, coarsely chopped
1/4 cup tomato paste
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
2 teaspoons dried thyme
1 teaspoon caraway seeds
sour cream, for garnish
In a large skillet, heat the oil over medium-high heat. Add the beef and cook, turning often, until browned on all sides.
Transfer the beef to a plate and season with the salt and pepper. Add more oil to the skillet, if necessary, and heat. Add the onion, carrots, celery and bell pepper. Reduce the heat to medium, and cook, stirring often, until the onions are softened, about 5 minutes.
Add the garlic and cook, stirring often, for 1 minute. Add the water and stir to scrape up the browned bits on the bottom of the skillet.
Transfer to crock pot and add the beets and potatoes. Then add the beef, beef broth, tomatoes with their juice, the tomato paste, vinegar, brown sugar, thyme and caraway seeds. Break up the tomatoes with the side of a spoon, then cover and slow-cook until the meat is tender, 6 to 7 hours on low.
Spoon the soup into individual bowls, and top each serving with a dollop of sour cream.
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