Beef and Beet Borscht (Soup) - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

186 g / 6.5 oz

Ingredients

	Metric	Imperial
Schneiders Pulled Beef	1 Kg	2.2 Lbs
Beets, raw, peeled and diced	255 g	8.9 oz
Chicken Broth	2.5 L	10.6 cups
White Vinegar	30 mL	2 Tbsp
Canola Oil	45 mL	3 Tbsp
Onions, diced, frozen	140 g	4.9 oz
Celery, diced, frozen	140 g	4.9 oz
Carrots, peeled, shredded	115 g	4 oz
Cabbage, shredded, coleslaw mix	140 g	4.9 oz
Potatoes, peeled, diced	85 g	3 oz
Garlic, minced	30 mL	2 Tbsp
Spinach, baby, fresh	140 g	4.9 oz
Thyme, dried	30 mL	2 Tbsp
Dill, dried	45 mL	3 Tbsp

Defrost Pulled Beef in the refrigerator overnight. In a large pot over medium heat, add canola oil, onions and celery. Saute for 5 minutes, stirring occasionally. Add the cabbage and carrots, and cook for another 2 minutes. Add the diced beets, chicken broth, potatoes, vinegar, garlic and thyme. Bring the pot to a boil and then turn down to a simmer. Cook the soup for 45 minutes, check to see if the beets are fully cooked, if not, cook for another 20 minutes.
Add the pulled beef, spinach and dill to the pot. Bring the soup back to a simmer. Ensure that the soup has reached a temperature of 165 F (74 C).
At service, garnish with sour cream and dill on top of the bowl of borscht.

Garnish with sour cream and dill (not included in nutritional analysis).