I categorized this creation under soup, though it’s open to debate. I wanted to get borscht flavours without the typically hours-long simmering process. The experiment was a definite success and resulted in this dish that’s essentially a lot of shredded vegetables, some beef and plenty of broth. Whether there’s enough broth to call it a soup I shall leave up to you. Either way, it’s super tasty comfort food, especially during this chilly Manitoba winter.
Time: 50 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin olive oil 1 pound stewing beef – diced to ½” 1 tablespoon kosher salt 1 teaspoon fresh ground black pepper 3 cups beets – peeled and coarsely grated 3 cups cabbage – shredded 2 medium carrots – peeled and coarsely grated 1 large onion – coarsely grated 4 cups chicken stock ½ cup fresh dill – chopped 1 tablespoon red wine vinegarPreparation:
Place a large pot containing the olive oil on medium-high heat.
Toss the beef with 1½ teaspoons of the salt and all of the pepper. Add the beef to the pot and stir occasionally for five minutes.
Add the beets, cabbage, carrots and onion, stirring occasionally for five minutes.
Stir in the stock, dill and remaining salt. Turn the heat to high and bring to a boil, then reduce to simmer covered for thirty minutes.
Remove from heat, stir in vinegar and serve immediately.