Grass-Fed Beef Borscht
Borscht with meat is the best type of Borscht, especially if that meat is grass-fed beef! Borscht is a soup found throughout Eastern European cultures and is made primarily with beets. This recipe calls for bacon fat, which gives it an extra punch of flavor- you can't go wrong with bacon fat, right? This dish can be served warm or cold.
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GRASS-FED BEEF BORSCHT
INGREDIENTS
- 3lb beef chuck roast, large diced
- 5 beets, diced
- 2 carrots, diced
- 3 sweet potatoes, diced
- ¼ cup garlic, minced
- 6 cups green cabbage, shredded
- 3 onions, diced
- 1 cup fresh dill, chopped
- ½ cup bacon fat
- ½ cup red wine vinegar
- 1 quart bone broth
- Sea salt, to taste
- 5 Bay leaves
INSTRUCTIONS
- Melt bacon fat in large pot, sear beef until golden brown on all sides, remove to a platter and reserve.
- In same pan, sweat onions, garlic, and carrots for a few minutes. Deglaze with bone broth, add beef back into the pot, add bay leaves, cover and simmer for 2 hours until meat is tender. Add sweet potato, beets and cabbage, simmer 20 minutes until just cooked, then add red wine vinegar and dill. Season with salt to taste. Remove bay leaves before serving. Serve with a dollop of cold coconut cream and a sprinkle of fresh chopped dill on top if desired.
By Paleo on the Go
