24 likes, 4 comments - fortheloveoffoooooooood on March 10, 2026: "Red Borscht (updated) Pot size: 6 quart pot Ingredients * 1 large carrot, grated on the large side * 1 medium onion, chopped * 1 large red beet or two medium ones, grated on the large side * 3 large garlic cloves, grated or minced * 1 large red bell pepper, chopped * 2 russet potatoes, peeled and cubed * ½ head cabbage, thinly sliced * ½ cup fresh dill, finely chopped * 3 oz tomato paste (about half the can) * 1/3 cup ketchup * 1 lb beef chuck or short ribs * 3 bay leaves * Salt to taste * lots of Black pepper * Avocado or olive oil You can adjust an ingredients to your preferences. Instructions 1. Make the Broth Fill a 5–6 quart pot with water. Add bay leaves, 1½ tbsp salt, and 1.5 tsp pepper and bring to a boil. Cut beef into 4–6 large chunks, season with salt and pepper, and sear on all sides in a hot pan until browned (do not cook through). Add the seared beef to the boiling water. Reduce to a gentle boil and cook for 2 hours. 2. Cook the Vegetable Base In a large pan, heat a little oil over medium-low heat. Add: * onion * carrots * beets Cook 15 minutes, stirring occasionally until softened. Season with 1 tsp salt and a heavy pinch of pepper. Add chopped bell pepper and cook for 5 minutes more. Remove from heat and stir in the garlic. Set aside. 3. Prep Remaining Vegetables * Keep peeled, cubed potatoes in cold water until ready to use. * Slice cabbage thinly. * Chop dill and set aside. 4. Finish the Soup Remove cooked beef from the broth and cut into bite-size pieces or your preferred size. If the broth reduced too much, add a little chicken broth or beef or bone broth, leaving a few inches of space for vegetables. Add drained potatoes and cabbage to the pot and boil for 15 minutes. Stir in the beet-carrot mixture, tomato paste, and ketchup. Mix well. Bring to a light boil and add salt and pepper to taste. I like my borscht very peppery so season with your heart. Return the beef to the pot and remove from heat. Let it get to room temp and then place into the fridge. 5. Serve Serve hot with: * sour cream * fresh onion or green onion * good slice of sourdough bread Tip: Borscht tastes even better the next day after the flavors develop.".