This recipe is courtesy of a customer.
Note from the customer: I wanted to share a recipe with you, that I thought you might like, since I so enjoy yours. This one is for Buffalo Borscht. I learned it from a Polish friend who told me there are as many borschts as there are Poles — I think Buffalo Borscht makes one more.
Note from Jill: I have consumed many servings of Borscht, but confess I have never made it. I researched other recipes, many of which included cabbage. I tried to stay true to the recipe and made only slight modifications to this recipe and they are noted in the parenthesis. Cabbage could easily be added. It is delicious!
- 3 - garlic cloves, chopped
- 1 - onion chopped
- 1 - pound Wild Idea Buffalo Stew Meat
- 6 - cups beef broth (I used 7 cups Buffalo broth)
- 3 small red beets, or 2 large (I used 4 medium)
- 3-4 red potatoes (4)
- 4-6 carrots (5)
- The heart of a celery bunch, including leaves
- Optional, the leaves of the beets, chopped (Didn't use.)
- Add salt and pepper to taste
- Sour cream
- Fresh dill
1) Cook 3 cloves of garlic chopped till fragrant in a few tablespoons of olive oil, in a big pot. Add 1 chopped onion, cook till soft. (I used 1 Tb. olive oil & 1 Tb. butter. I cooked the garlic for one minute and the onions for about 4 before adding the meat.)
2) Chop your Wild Idea Buffalo Stew Meat a little more finely than it comes when you buy it, as its for a soup not a stew, add to the onion, and brown. (I added my salt and pepper when I added the meat.)
3) Add 6 cups beef broth. (I used Buffalo broth, 7 cups, and brought it to a boil, then reduced the heat to a simmer.)
4) Add the vegetables to the pot in order they are listed, chopping and cooking while you add. The ones that take longest are listed first.
5) Let simmer until the vegetables are soft, about 30 minutes once they are all in.
6) Chop a generous amount of fresh dill, I use 3 or 4 sprigs, and add it for the last few minutes of cooking. (Season again to taste.)
7) Serve hot soup with a dollop of sour cream and a sprig of fresh dill on top.
Photo Credit: Jill O'Brien