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  • Hot Beef Borscht

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    Hot Beef Borscht
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x fennel bulb
    • 3 Tbsp. butter
    • 1 lrg onion cut 1/2" dice
    • 2 x celery stalks cut 1/2" dice
    • 1 tsp grnd coriander
    • 1 tsp grnd cumin
    • 1 tsp caraway seeds
    • 1 tsp freshly-grnd black pepper
    • 3 x beets peeled, and cut 1/2" dice
    • 1/2 sm cabbage cut 1/2" dice
    • 7 c. low-sodium chicken broth
    • 3/4 lb cooked pot roast cut 1/2" dice Salt to taste
    • 1/2 c. lowfat sour cream

    Directions

    1. Cut fennel stalks and bulb into 1/2-inch dice. Chop feathery fronds and reserve for garnish.
    2. Heat the butter in a stockpot over medium heat. Add in the onion, celery and diced fennel and cook, stirring constantly, for 1 minute. Cover and cook till the vegetables are softened but not brown, about 5 min.
    3. Add in the coriander, cumin, caraway seeds and pepper. Cook, stirring, till the spices are fragrant, about 1 minute.
    4. Add in the beets, cabbage and broth and bring to a simmer. Partially cover the pot and simmer till the beets are tender, about 35 min.
    5. Add in the cubed beef to the pot and heat through. Add in salt to taste. Ladle into hot soup bowls. Serve with a dollop of lowfat sour cream and garnish with the minced fennel fronds.
    6. This recipe yields 6 to 8 servings.

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