Filling and hearty is the name of the game with this borscht inspired recipe. Ground beef is stewed with dill-garlic spice blend as well as a melange of traditional borscht veggies like cabbage, potatoes and onions. Finished with a generous of dollop sour cream, your taste buds will be off off and away!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Beef
200 g
Yellow Potato
226 g
Red Cabbage, shredded
113 g
Beet
113 g
Mirepoix
7 g
Chives
6 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Beef Stock Powder
(Contains Soy, Sulphites)
2 tbsp
Tomato Sauce Base
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tsp
Garlic Salt
1 tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 425ËšF. Wash and dry all produce. Cut potatoes into 1/4-inch pieces.Add potatoes, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt to a parchment lined baking sheet. Season with pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 16-20 min.
Finely chop chives.Peel, then grate beets on the largest side of a box grater. (TIP: We suggest using gloves when prepping beets!)
Heat a large pot over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add remaining garlic salt. Stir to coat.Using a slotted spoon, transfer beef to a bowl. Discard fat.
Reheat the same pot over medium.When hot, add 1 tbsp butter. Swirl pot until melted, 30 sec. Add cabbage, beets and mirepoix. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
Sprinkle Cream Sauce Spice Blend over top. Stir to coat.Add beef, tomato sauce base, beef stock powder, vinegar, 1 tsp (2 tsp) sugar and 2 1/2 cups (4 cups) water.Bring to a simmer over high. Once simmering, reduce heat to medium-low. Cover and cook, stirring occasionally until veggies are tender and stew has thickened slightly, 10-12 min.
Season stew with salt and pepper, to taste.Divide stew between bowls.Top stew with roasted potatoes.Dollop sour cream over top.Sprinkle chives over top.