Heart Healthy Borscht With Beef Recipes

BEEF AND BEET BORSCHT

Steps:

• Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
• Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
• Serve garnished with sour cream and dill.

JEN'S BORSCHT WITH BEEF

Steps:

• Combine soup bones and water in a large pot; bring the water to a boil, reduce heat to medium-low, and cook at a simmer for 4 hours.
• Remove soup bones and meat from pot; set aside until cool enough to handle. Skim fat from the surface of the broth. Add potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth. Bring broth again to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour more.
• Pick meat off soup bones and add back to soup. Discard bones and fat. Stir cabbage, diced tomatoes, and tomato paste into the soup. Continue cooking at a simmer until the cabbage is tender, about 15 minutes.

KYERA'S HEARTY BEEF BORSCHT

Steps:

• Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
• Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
• Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.

BEEF BORSCHT

Steps:

• Preheat oven to 350 degrees F.
• Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
• To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
• Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
• When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
• Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.

HEART HEALTHY BORSCHT WITH BEEF

Steps:

• Add all ingredients to a slow cooker. Simmer on high ( about 4 to six hours) until vegetables are tender stirring occasionally. Serve hot with a dollop of plain fat-free yogurt, extra parsley seasoning and either oyster crackers or rye bread. Enjoy!

HEART-HEALTHY BEEF CONQUISTADOR

Steps:

• Complete all chopping and dicing in advance.
• Prepare the quinoa: Boil two cups of water. Add the quinoa and bring back to full boil. Turn down and simmer for ten minutes. Place aside until needed later in the process.
• Prepare the potatoes: Prepare a large pot with water. Boil the potatoes until they are just fork tender but not mushy. Drain and rinse with cold water to stop the cooking. (You may need to reheat them a bit before serving.).
• In a very large skillet, saute the onions in the olive oil until translucent.
• Brown the beef, taking care to break it down into very small pieces as it cooks.
• Add the garlic and tomato paste and cook for another couple of minutes.
• Add the zucchini and cook for several minutes.
• Add the mushrooms and red pepper and cook until the vegetables are just slightly tender.
• Add the sesame oil, soy sauce, beef broth, corn, peas, seasonings, and ½ cup of parsley. Cook for a couple of minutes more.
• Gently toss the potatoes with remaining 2 tablespoons of parsley, salt, and pepper.
• To serve: Place a small serving of potato on each plate. Mound the conquistador mixture atop the potatoes and serve.
• Note: The sauce may be thickened with an arrowroot or cornstarch slurry.