Paleo Borscht and Spicy Stew
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caribougal
Posts: 865 Member
Hi. I made these last night and they came out great.
Paleo Borscht (Russian beet and cabbage stew)...
- 1 lb grass-fed beef stew cubes, seasoned w/S&P and browned in coconut oil
- 2 large beets, peeled and sliced
- 2 small potatoes (can skip these), peeled and cubed
- 1 head of cabbage (I used red, but I don't think it matters), large chunks
- 1 big TB of crushed garlic
- 1 big onion (but I only had 1/2, but I would have used a whole if I'd had it)
- all recipes call for 2 cans of crushed tomatoes, but I didn't have them. I used half jar of Rao's Puttanesca sauce and a jar of home-canned rosemary tomatoes- 1 TB of sour salt
- 1-2 TB of honey
You can put it in a big pot on the stove for 3-4 hours, do it in a crockpot for 8-10 hours. I used my pressure cooker and it was 15 min to get to pressure, 30 min on pressure, and 20 min to release pressure.
Feeds an army. Probably a gallon of stew.
Spicy, less soupy version: let's call it "Spanish Borscht"...
- same us above, through the onion (I actually had no onion for this stew, but I wish I had)
- half jar of Rao's Puttanesca sauce and a jar of home-canned tomato juice (cuz that's what I had left)
- 1 TB of nomnompaleo's magic mushroom powder. Basically an umami bomb made of blitzed dried porcinis and salt.
- 1 heaping TB of Spanish hot paprika
- 1 bay leaf
Same directions to cook as above. It comes out more like stew and less like soup, with an awesome spicyness and richness. nom nom!
BTW... I do NOT do my own canning. I buy cans through a CSA with a local company called MM Local, that cans veggies and fruit from the local organic farms and sells them through CSA and in our local markets.
Paleo Borscht (Russian beet and cabbage stew)...
- 1 lb grass-fed beef stew cubes, seasoned w/S&P and browned in coconut oil
- 2 large beets, peeled and sliced
- 2 small potatoes (can skip these), peeled and cubed
- 1 head of cabbage (I used red, but I don't think it matters), large chunks
- 1 big TB of crushed garlic
- 1 big onion (but I only had 1/2, but I would have used a whole if I'd had it)
- all recipes call for 2 cans of crushed tomatoes, but I didn't have them. I used half jar of Rao's Puttanesca sauce and a jar of home-canned rosemary tomatoes- 1 TB of sour salt
- 1-2 TB of honey
You can put it in a big pot on the stove for 3-4 hours, do it in a crockpot for 8-10 hours. I used my pressure cooker and it was 15 min to get to pressure, 30 min on pressure, and 20 min to release pressure.
Feeds an army. Probably a gallon of stew.
Spicy, less soupy version: let's call it "Spanish Borscht"...
- same us above, through the onion (I actually had no onion for this stew, but I wish I had)
- half jar of Rao's Puttanesca sauce and a jar of home-canned tomato juice (cuz that's what I had left)
- 1 TB of nomnompaleo's magic mushroom powder. Basically an umami bomb made of blitzed dried porcinis and salt.
- 1 heaping TB of Spanish hot paprika
- 1 bay leaf
Same directions to cook as above. It comes out more like stew and less like soup, with an awesome spicyness and richness. nom nom!
BTW... I do NOT do my own canning. I buy cans through a CSA with a local company called MM Local, that cans veggies and fruit from the local organic farms and sells them through CSA and in our local markets.
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Replies
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YUM! I need to try this0
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Hi. I made these last night and they came out great.
Paleo Borscht (Russian beet and cabbage stew)...
- 1 lb grass-fed beef stew cubes, seasoned w/S&P and browned in coconut oil
- 2 large beets, peeled and sliced
- 2 small potatoes (can skip these), peeled and cubed
- 1 head of cabbage (I used red, but I don't think it matters), large chunks
- 1 big TB of crushed garlic
- 1 big onion (but I only had 1/2, but I would have used a whole if I'd had it)
- all recipes call for 2 cans of crushed tomatoes, but I didn't have them. I used half jar of Rao's Puttanesca sauce and a jar of home-canned rosemary tomatoes- 1 TB of sour salt
- 1-2 TB of honey
You can put it in a big pot on the stove for 3-4 hours, do it in a crockpot for 8-10 hours. I used my pressure cooker and it was 15 min to get to pressure, 30 min on pressure, and 20 min to release pressure.
Feeds an army. Probably a gallon of stew.
Spicy, less soupy version: let's call it "Spanish Borscht"...
- same us above, through the onion (I actually had no onion for this stew, but I wish I had)
- half jar of Rao's Puttanesca sauce and a jar of home-canned tomato juice (cuz that's what I had left)
- 1 TB of nomnompaleo's magic mushroom powder. Basically an umami bomb made of blitzed dried porcinis and salt.
- 1 heaping TB of Spanish hot paprika
- 1 bay leaf
Same directions to cook as above. It comes out more like stew and less like soup, with an awesome spicyness and richness. nom nom!
BTW... I do NOT do my own canning. I buy cans through a CSA with a local company called MM Local, that cans veggies and fruit from the local organic farms and sells them through CSA and in our local markets.
Sounds so good!!!!!0 -
I'm gonna try your recipe out this weekend. My stews are always so boring.0
