Borscht Recipe

I've been dying to try and make some Borscht lately, and finally got the chance to do it tonight. Since my Dad's family is Russian, I felt like making Borscht would be...I don't know, a traditional kind of thing. Like Noodle Kugel and Matzo Ball Soup and Challah :)

So, I looked around on the internet at different Borscht recipes and none of them were in my time frame or qualified for our diet. I decided then, that I would make my own recipe! Since we have such a large family, you might need to cut it in half.

Here it is; McKenna's Original recipe. Presenting...

BORSCHT

 (Serves 12)

Time: 1 Hour 

 6 Medium Organic Beets, Cubed

3 Cups Organic Cauliflower, Chopped

64oz. Beef Broth (Store-Bought Organic or Homemade)

2 lbs. Organic Grass-Fed Chuck Shoulder Roast

1 Organic Onion, Sliced

2 T. Cold-Pressed Extra-Virgin Olive Oil (for Sauteing)

½ C. Red or White Wine Vinegar

Salt & Pepper

Dill (Optional Garnish)

Sour Cream (For those not on a Paleo Diet or the Whole 30 Diet)

 Combine the Beets, Cauliflower and Beef Broth in a large soup pot. Simmer.

While soup is working up to a simmer, generously salt the Chuck Roast(s) and sear it in the Olive Oil in a super-hot sauce pan 1-2 minutes each side. Let the meat rest on a cutting board 5 minutes, then cut it into small pieces for the soup. Return to not-so-super-hot pan and brown with the onions, Vinegar and a cup of Water.

 While the meat is browning, remove a third of your soup (mostly the veggies) into a blender or food processor. Blend into a thick puree. Add back to the soup pot (you may have to do the pureeing in multiple batches). 

Finally, add the meat into the soup pot (making sure to include all the onions and liquid that is now very beefy). Boil the Borscht until the Beet cubes are tender, but not mushy. Add the Salt and Pepper for flavor. Serve hot with the garnishes of your choice and enjoy your delicious, meaty Borscht!