Root veggies, like the beets in this borscht, lend kick (think ginger, garlic and horseradish), color (beet-red and carrot-orange) and nutrition (they’re loaded with Vitamin A and potassium). So head to the cellar or market and pull out your paring knife. These root vegetable recipes came straight from Grandma’s kitchen.
- 1 pound stew beef, trimmed of fat and cubed
- 2 tablespoons olive oil
- 4 cups beets, pared and julienned
- 1/2 cup carrots, shredded
- 1/2 cup onion, chopped
- 1 cup cabbage, shredded
- 2 cups beef stock
- salt and pepper to taste
- vinegar and sour cream to taste
In a heavy pot, brown beef in olive oil, add onions and sauté. Add beets and carrots, just cover with water and simmer until beets are tender, about 45 minutes. Add cabbage and beef stock and bring to simmer. Salt and pepper to taste. Serve with sour cream and vinegar.