Borscht by JPB

James developed this Borscht Stew based on memories of his Mom’s cooking….

Clean and roughly chop:

  • 3-4 beets with greens
  • 2 stalks celery
  • 3 medium carrots
  • 1 medium onion
  • 3 small Yukon Gold potatoes

Brown in bottom of large pot in a little vegetable oil:

  • 1 1/2 lbs chuck steak dredged in
  • 3 Tbsp. flour
  • salt and pepper

After meat is browned, add vegetables. Cook until veggies are soft, and then add:

  • 28 oz. can diced tomatoes
  • 2 tsp. red wine vinegar
  • 4 cups chicken broth (or water)
  • Handful of chopped dill

Simmer over medium heat covered until everything is soft (about an hour…maybe longer?), adding additional liquid if needed. Serve with dollop of sour cream and enjoy.