Borscht pinit


  • 2 Tbsp. Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 pound stew beef
  • 1 cup celery, cut in chunks
  • 1 cup carrots, cut in chunks
  • 1 cup potatoes, cut in chunks
  • 1 cup beets, cut in chunks
  • 4 cups beef broth
  • Salt and pepper to taste


  1. Heat olive oil in a large stock pot over medium high heat.
  2. Add garlic, onions, beef, celerty, carrots, potatoes and beets and saute until slightly tender and fragrant and beef is cooked through.
  3. Add remaining ingredients and bring to a boil.
  4. Reduce heat to low and simmer for one to two hours.


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