Description
A hearty and flavorful Lard Loaded Borscht recipe that combines beets, vegetables, and beef broth for a comforting dish.
Ingredients
Scale
- 3 medium beets, peeled and grated
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 medium potato, diced
- 1/2 small head of cabbage, shredded
- 4 cups beef broth
- 1/4 cup lard
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh dill for garnish
- Sour cream for serving
Instructions
- In a large pot, heat the lard over medium heat until melted. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, grated carrot, and grated beets. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the diced potato, shredded cabbage, beef broth, tomato paste, apple cider vinegar, and sugar. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the vegetables are tender.
- Taste and adjust seasoning if necessary. Remove from heat and let the borscht cool slightly before serving.
- Serve hot, garnished with fresh dill and a dollop of sour cream.
Notes
- For a vegetarian version, substitute the beef broth with vegetable broth and use olive oil instead of lard.
- Add a splash of lemon juice for a brighter flavor.
- Top with croutons for added texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: varies
- Fat: 17g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: varies
- Protein: 5g
- Cholesterol: varies
Keywords: Lard Loaded Borscht, hearty soup, beet soup, Eastern European recipe