BEST BEEF BORSCHT | Just A Pinch Recipes
Season the beef cubes generously with ground sea salt and freshly ground black pepper; set aside. In a Dutch oven over medium-high heat, add oil and when hot, working in...
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Ingredients
- 1 1/2 pound(s) beef blade steak, trimmed and cubed into 1/2-inch pieces
- ground himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
- 1 1/2 tablespoon(s) canola oil
- 2 tablespoon(s) butter
- 1 cup(s) yellow onions, diced
- 1 cup(s) carrots, diced
- 1 cup(s) celery, diced
- 2 large cloves garlic, pressed
- 1 teaspoon(s) ground cumin
- 1 teaspoon(s) ground coriander
- 1/2 tablespoon(s) granulated sugar
- 2 tablespoon(s) tomato paste
- 3 cup(s) beets, peeled and diced
- 2 cup(s) green cabbage, chopped into small pieces
- 8 cup(s) low-sodium beef broth
- 2 cup(s) low-sodium vegetable broth
- 2 large bay leaves
- 1/2 teaspoon(s) hot paprika
- 1/4 cup(s) balsamic vinegar
- 1/2 cup(s) full fat sour cream, for serving
- 1/4 cup(s) fresh dill, finely chopped for garnish
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