How to Prepare Any-night-of-the-week Russian Borsht Stew

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, russian borsht stew. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Russian Borsht Stew is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Russian Borsht Stew is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Russian Borsht Stew:

1. Prepare 1 1/2 lb beef stew chunks
2. Take 1 cup course chopped beet
3. Make ready 1 1/2 cup thinly sliced potato
4. Take 1 cup sliced onion
5. Make ready 1 each chopped celery stock
6. Prepare 2 tbsp butter
7. Take 3 each crushed garlic cloves
8. Take 1 cup thin sliced carrots
9. Get 1 tsp chicken bouillon
10. Get 1 cup course chopped green cabbage
11. Make ready 4 oz canned chopped tomato
12. Prepare 4 cup filtered water
13. Take 1 salt and pepper to taste
14. Make ready 1 tbsp sour cream per serving

Steps 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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