Beef Borsch with sour cream and wild rice

 

Beef Borsch with sour cream and wild rice

Beef Borsch with sour cream and wild rice

 

1 large jar of Haywards pickled baby beetroot – chopped into bite sizes

1 jar of Haywards Red cabbage not drained.

2 garlic cloves finely sliced

½ red chilli finely chopped

2 tablespoons olive oil

1 pound stew beef

1 leeks – finely sliced

1 carrots – large, diced

1 can chopped tomatoes 14 1/2 oz.

½ glass of red wine

2 tablespoons sundried tomato paste

5 tablespoons Dufrais red wine vinegar

½ tbsp. Branston Ketchup

2 small cups of water

Splash Branston Worcestershire Sauce

Salt and pepper to taste

Sour cream and dill for garnish

 

 

In large pot, heat oil garlic and chilli over medium heat adding a splash of Worcestershire sauce.

Season beef with salt and pepper and brown in oil for 5-10 minutes.

Remove with slotted spoon to plate and set aside.

 

Add another tablespoon olive oil in the same pot and add leeks and carrots. Sauté until softened, about 7-10 minutes, stirring occasionally.

Add the beetroot, beef, tomatoes with liquid, red wine, cabbage and liquid, tomato paste, ketchup and 3 tablespoons fresh dill. Add water.

Bring to simmer over medium heat.

Cook for about 1 hour.

 

Ladle borscht in bowls and garnish with sour cream and dill.

Serve with sour cream and black wild rice.

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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  1. Lipsmacking Recipes – all recipe links | The-Cooking-and-Life-Goddess.com - April 20, 2014

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