Russian Borscht

Borscht is beets soup originating from Ukraine and well-known as a Russian cuisine. There are a variety of recipes by region. Borscht is traditionally served with Pampushki; a Ukrainian dinner roll flavored with garlic and herbs, but is also good with pasta or rice.

The Zojirushi product used in this recipe has been discontinued and is no longer available.

Ingredients (serves 6):

1 Tbsp. vegetable oil
10 oz. beef stew meat, cut into 1/2 inch cubes
1 small onion, chopped
1 stalk celery, chopped
1 cup potatoes, diced
1/2 cup carrots, diced
2 quarts beef broth
1 Tbsp. lemon juice
4 cups shredded cabbage
1 lb. ripe tomatoes, diced or 1 canned (15 oz.) tomatoes
1 lb. beets, peeled and diced (leaves reserved)
2 bay leaves
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup sour cream
1 Tbsp. chopped dill

*This recipe was developed for the Stainless Steel Thermal Vacuum Cooking Pot (SN-XAE60/80). Adjustments may be necessary when using other models.

Heat oil over medium-high heat in the Stainless Steel Thermal Vacuum Cooking Pot inner pan. Add the beef, and sear until well browned. Stir in the onion, celery, potatoes carrots and cook about 3 minutes.

Add the beef broth, lemon juice, cabbage, tomatoes, beets, bay leaves, salt, and pepper. Bring to a boil over high heat, skim the surface then place the inner pan in the insulated container and keep warm for about 2 hours.

Chop and add the beet leaves into the borscht, and keep warm an additional 15 minutes. Remove bay leaves, check the taste and adjust with salt and pepper. Serve with a dollop of sour cream, and a sprinkling of dill.