Russian Borsht Stew
Russian Borsht Stew

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, russian borsht stew. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Russian Borsht Stew is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Russian Borsht Stew is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have russian borsht stew using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Russian Borsht Stew:
  1. Take 1 1/2 lb beef stew chunks
  2. Make ready 1 cup course chopped beet
  3. Get 1 1/2 cup thinly sliced potato
  4. Take 1 cup sliced onion
  5. Take 1 each chopped celery stock
  6. Prepare 2 tbsp butter
  7. Get 3 each crushed garlic cloves
  8. Take 1 cup thin sliced carrots
  9. Take 1 tsp chicken bouillon
  10. Get 1 cup course chopped green cabbage
  11. Get 4 oz canned chopped tomato
  12. Get 4 cup filtered water
  13. Get 1 salt and pepper to taste
  14. Get 1 tbsp sour cream per serving
Instructions to make Russian Borsht Stew:
  1. In large stew pot: melt butter and then add onions, garlic, and beef. Heat on med-high until outside of beef is browned.
  2. Remove beef from pot and chop into bite-sized chunks. Return to pot and add potatoes, beets, carrots, celery, canned tomato, and water to pot. Cover and simmer for 1 hr or until beef is tender.
  3. Add salt and pepper as necessary. Serve with a spoonful of sour cream.
  4. Vegetarian - use vegetable stock and no beef. Still suuuper tasty!
  5. Crock pot - brown beef and then add all ingredients to crock pot. Cook in crock pot for 4-6 hrs. For those with a day job, this recipe is awesome to just throw all ingredients in the crock pot and set on low in the morning. It will be perfect by the evening and the longer in the pot the better the flavors. Not really necessary to brown the beef but it does add another layer of flavor.

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