Beet Borscht with Sirloin Steak (My favorite way to eat beets)
  • 1 lb beef sirloin (or cubed steak, or any other cut of beef)
  • 4 quarts water
  • 1 Tbsp salt
  • 3-4 beets, washed, peeled and grated
  • 4 carrots, grated
  • 1 large onion, diced
  • 4 Tbsp olive oil
  • 3 Tbsp butter
  • 1 Tbsp apple cider vinegar or red wine vinegar
  • 1 Tbsp honey
  • 2 Tbsp tomato paste
  • 3-5 medium red potatoes, peeled and sliced into bite-sized pieces
  • ½ head of napa cabbage, sliced
  • 2 tomatoes, diced
  • 2 bay leaves
  • ½ tsp freshly ground black pepper
  • ¼ cup chopped fresh parsley and/or dill
  • 5-6 cloves garlic, pressed
  1. First, cube the meat into 1 inch cubes. Then, in a large pot, bring the water and salt to a boil. Once the water is boiling, add the meat and bring back up to a low simmer. Partially cover, and simmer for 45 minutes. Skim off any fat or foam that rises to the top.
  2. Meanwhile, using a food processor, grate the beets and carrots. You can even use the food processor to dice your onion, if you wish.
  3. In a large skillet, heat your butter and olive oil, then add in your beets, carrots, and onion and sauté.
  4. After 60 seconds, add the vinegar. Simmer for another 5 minutes before adding the honey and tomato paste. Continue to sauté for another 10 minutes.
  5. While the veggies are sautéing, slice your potatoes into ¼ inch circles, and then quarter. You should also shred your cabbage at this time.
  6. When the meat has cooked for 45 minutes, add the potatoes and continue to simmer for 10 minutes.
  7. After 10 minutes add all the other veggies, plus the bay leaves, pepper, and salt (to taste), and cook another 10 minutes.
  8. When the potatoes are tender and break with a fork, remove from heat. Stir in chopped parsley and garlic, and cover and let sit for 15-20 minutes before serving.
Recipe by Revived Kitchen at