This summer I grew a veggie garden for the first time, which is no small feat with a tiny human! It was a lot of work with the constant weeding, pulling out dead stuff, and praying for rain because some days I was just too lazy to water the darn vegetables. My Omi is a wonderful gardener and came over almost daily to help look after the plants (really she just wanted baby snuggles and used the garden as an excuse- cant fault her for that, though!)
But now summer is over and the fall air has brought frost our way, so it was time to harvest the last of our garden. Since my Omi is mostly responsible for keeping the garden alive I thought it would be fitting to have her and my Opa over for a “harvest dinner”. I harvested onions, carrots, beets, and potatoes which could only mean one thing- borscht!! Borscht is my absolute favorite and has everything I want in a soup; It’s delicious, filling, comforting, easy to make, and loaded with veggies. I like to add ground bison (or beef) for some extra protein, and I like the added texture.
I make borscht two ways: I either grate all the veggies with a grater (you could use a food processor and it would be way faster, and way less messy), or I chop them. Either way tastes great and is about the same amount of work- the only difference is a difference in the texture of the soup, and the fact that that when you grate a beet it looks like you stabbed someone to death on your cutting board. The choice is yours!
Serves 4 to 6
- Beef broth (2- 900ml cartons) – I like reduced sodium
- 1 lb Ground Beef (I used bison)
- 1 Medium onion, diced
- 3 Large Carrots, chopped
- 2-3 Large Beets, chopped
- 2-3 Potatoes (any kind will work), diced
- Olive oil and a knob of butter
- 2 tablespoons tomato paste (red wine vinegar will also work)
- Salt + Pepper to taste, I like my borscht on the pepper-y side
- Optional: Sour cream and dill for topping
Heat olive oil in a large pot over medium-high heat, when the oil starts to get hot add the knob of butter and melt in the olive oil. Once the butter has melted add onions and carrots and cook until they are sweating and starting to become translucent- about 3-4 minutes. Stir in the ground beef and cook until browned. Add the beets, potatoes, one carton of beef broth, tomato paste, salt and pepper and bring to a simmer.
Reduce the heat to medium-low and cook uncovered, stirring occasionally, for approx 1 hour. While the soup is simmering slowly add the remaining beef broth until you reach your desired consistency- the starches from the root vegetables will thicken the soup quite a bit.
Serve in bowls with a (good) dollop of sour cream, and some fresh or dried dill. Oh, and don’t wear a white shirt!