Beef and Beet Borscht

Thanks to Sage Watson, Olympic Hurdler, for sharing her Mom’s Beef and Beet Borscht soup recipe. “One of my all time favorite things my mom has taught me to make: Beef Borscht. It’s my go to soup even when it’s 110F outside while training in Arizona. You can enjoy it hot or cold!”

2 tsp canola oil

1 lb beef stew meat, cubed

1 Tbsp salt

1/4 tsp freshly ground pepper

1-2 garlic cloves diced

1 medium onion, finely diced

2 large or 3 medium beets, peeled and diced

2 carrots diced

2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces

1/2 head of small green cabbage, sliced

1 (900 mL) container beef broth, no salt added

1 can (28 fl oz/796 ml) diced tomatoes, no salt added

1 bay leaf

Garnish: Sour cream and fresh dill sprigs

Heat oil in a large, thick-bottomed pot on medium high heat.

Add the stew beef cubes. Let the beef brown lightly on one side, then turn over

Add salt and pepper.

Add garlic and onions and cook to soften, about 5 minutes. Add beets, carts, potatoes and cabbage to pot and cover. Stir until slightly softened.

Stir in beef broth, diced tomatoes and bay leaf. Cover, bring to a boil and simmer for 30 minutes to 2 hours until veggies are fully cooked through, stirring occasionally.

Garnish bowls of soup with dill and sour cream.

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