Cooking with Flo has been off to a big start! Wednesday afternoons are filled with resident recipes, taste testing, and the kind of community you find in sharing food. This month we are featuring a recipe from Larkspur resident, Elaine Luton. When Elaine and Flo made this Beef Borscht Recipe, Elaine simply told everyone that there would be "soup" served in cooking class. Elaine says people are turned off by the idea of Borscht, so she didn't want to tell anyone what soup specifically, they would be tasting. For the record, most people asked for seconds… it was a show stopping Borscht!
Recipe History:
"I had some guests at the ranch who asked me if I knew what Borscht was, and I stupidly said "no" and then they made some. I told the cook to have the day off and we were in the kitchen all day making Borscht."
Advice from the Cook:
"If you follow my instructions, it will be good."
Borscht needs to be thick, like a bisque. You might choose to blend all of your veggies in a blender to get that creamy, thick texture. You must serve this with a heaping tablespoon of sour cream!
Ingredients
- 2 cups beef, shredded (leftover beef roast will work well)
- 2 garlic cloves, smashed or chopped
- 1 large onion, chopped
- 2 medium carrots, shredded
- 4 medium beets, boiled-peeled-chopped
- 1 medium head of cabbage, chopped
- 2 tablespoons (approximately) Better than Bouillon "Beef"
- 1/3 cup of apple cider vinegar
- Beef broth can substitute water in this recipe, approximately 2 cups
- Salt and Pepper to taste
- Sour cream for serving
Recipe
- Put your onion, carrots, and beets in a bit of water and cook until tender
- Cook down and add cabbage and more water (or beef broth)
- Cook down until cabbage is tender
- Now add your shredded brown beef
- Add water or beef broth until everything in your pot is covered
- Add in your smashed or chopped garlic
- Cover your soup for 30 minutes
- You do not need to watch this too closely!
- Remember to taste test!
- Add your Better than Bouillon "Beef" to the pot
- Now add in your apple cider vinegar
- Bring your soup up to a boil, add in your salt and pepper to your liking
- Cut off your stove
- Cool it down
- Refrigerate your soup overnight