Borsch, All Spiced Up

Name: Borsch, All Spiced Up
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp apple cider vinegar (to taste); 454 grams beef chuck, excess fat removed, cut into 1/2-inch cubes; 473 milliliters large beets, diced (about; 946 milliliters shredded cabbage (half medium head); 4 Tbsps vegetable or canola oil, divided; 2 larges carrots, cut into 1/2 inch rounds (about 1 1/2 cups); 355 milliliters ribs celery, diced (about; 1 Tbsp coriander seeds; 1 teaspoon cumin seed; 1 Tbsp dill seed; 237 milliliters dill weed, finely chopped; 355 milliliters large onion, diced (about; 2 larges parsnips, woody cores removed, cut into 1/2 inch rounds (about 1 cup)

You can never have too many main course recipes, so give Borsch, All Spiced Up a try. This recipe serves 6. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 328 calories, 18g of protein, and 19g of fat per serving. A mixture of dill weed, canolan oil, coriander seeds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Heat 2 tablespoons oil in large, heavy Dutch oven over high heat for five minutes until just smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add beef in one layer and salt aggressively. Cook without moving until well browned on first side, about 2 minutes. Flip and continue cooking until browned on several sides, about 5 more minutes total.

Ingredients you will need

Beef

Salt

Add 6 cups water and. Bring to a boil, reduce to a simmer and cook until meat is tender, about 1 1/2 hours, adding water as needed to cover. Skim scum and fat from surface with ladle.

Ingredients you will need

Water

Meat

Equipment you will use

Ladle

Heat remaining oil in 12-inch skillet over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion, carrots, parsnips, celery, coriander, dill seed, and charnushka with a pinch of salt. Stir occasionally and cook until vegetables have slightly softened, about 7 minutes.

Ingredients you will need

Vegetable

Coriander

Dill Seed

Parsnip

Carrot

Celery

Onion

Salt

Transfer vegetables to Dutch oven along with beets.

Ingredients you will need

Vegetable

Beet

Equipment you will use

Dutch Oven

Add just enough water to barely cover, if needed. Simmer until beets are almost tender, about 20 minutes. In small skillet, toast cumin seeds until fragrant.

Ingredients you will need

Cumin Seeds