No, it’s not winter (even though it feels like autumn outside! The temps went from upper 90s to lower 60s this week) I was pleased that I could use many of my CSA vegetables for this stew from Simply in Season.
CLICK HERE FOR PRINTABLE VERSION: Winter Borscht
3/4 lb stewing beef
1 cup onion, chopped
8 cups water
2 cups potatoes, chopped
1/2 head cabbage, shredded
1 cup beets, chopped
1/2 cup carrots, diced
1/2 cup pearl barley
2 bay leaves
2 Tbs dried dill
1 tsp salt
1/4 tsp pepper
1/2 cup parsley, chopped
1. Brown beef and onion in a large soup pot over medium heat (about 10 minutes).
2. Add everything except parsley, bring to a boil, cover and and simmer for 30 minutes.
3. Add parsley and simmer until barley is cooked and meat is tender (another 10 minutes or so).
Servings: 6
The Verdict: “That looks like stew,” said DH when he saw it. “Isn’t borscht red?” I did some searching on the internet, and indeed, most other versions look much more red. However, this still tasted great. Nice and hearty and earthy without being objectionable. The dill and parsley help brighten things up.
Nutrition Facts
Serving size: 1/6 of a recipe (22.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 354.98
Calories From Fat (15%) 54.68
% Daily Value
Total Fat 6.1g 9%
Saturated Fat 1.5g 8%
Cholesterol 49mg 16%
Sodium 479.64mg 20%
Potassium 1043.51mg 30%
Total Carbohydrates 46.32g 15%
Fiber 7.8g 31%
Sugar 4.69g
Protein 29.04g 58%
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mmm…sounds awesome and comforting heading into my favorite season…no matter the color 😉 Thanks for sharing w/ t4t this week! 🙂
Oh my, sounds warming and delicious. I can’t wait for it to become soup season here (it’s still ing the 80’s for another month). I definitely want to try this recipe. Thanks for sharing!
Looks delicious – I love stew with lots of veggies! I also like that it has barley in it – thanks for sharing the recipe.
lol Wendy, I am laughing at your husband’s comment because I looked at the photo and thought. This isnt borscht! but when I saw your ingredients, it was! Very cool–you can call it wendy’s borscht. Thanks for sharing on the two for tuesday recipe blog hop. Alex@amoderatelife
Little bit of everything in that recipe, isn’t there. I could sure go for a bowl of soup tonight! Thanks for linking up with Two for Tuesday. I always love a good Simply in Season recipe.
Oh Yea! A recipe using my new favorite vegetable BEETS!!!! I am digging out some stew meat to thaw so I can make this!! Thanks for linking to Two for Tues!
This does look more like a stew than a borscht, but your point was to make a hearty warm bowl for a cool fall day, and that’s clearly a success! I’m looking forward to similar meals now that it’s starting to cool down.
I do have to say that the leftovers looked more like traditional borscht. I think the beets just needed time to bleed into the rest of it. LOL.
Thank you for reminding me about Borscht! My Granny made it weekly in winter. I printed the recipe and will be making it just as soon as all the veggies are available from our garden and CSA. We are planting beets as I write. I came in for a break and my sweetie is still hoeing away. Thanks again.
I’m so jealous! I don’t think I have time for a fall garden, time just got away from me this year. However there’s always next year.
Yummy!
Thanks for linking up!
~Liz