Django's Southern Borscht

admin 25/04/20 Recipes


12 servings

Prep Time


Cook Time



30 fluid ounces: chicken broth, or more as needed

1 pound: cubed beef stew meat

2: potatoes, chopped

12 ounces: crimini mushrooms, chopped, or more to taste

1 large: beet, chopped

1 large: red onion, chopped

8 large: red kale leaves, stalks removed and discarded and leaves chopped

1/2 (7 ounce) can: chipotle peppers in adobo sauce

1: jalapeno pepper, seeded and minced

2 tablespoons: garlic, minced

1 bunch: fresh sage, leaves removed and stems discarded

1 bunch: fresh dill, leaves removed and stalks discarded

2: bay leaves

1/4 cup: sour cream, or as desired


Bring chicken broth to a boil in a stockpot; add beef stew meat, potatoes, mushrooms, beet, onion, kale leaves, chipotle peppers, jalapeno pepper, garlic, sage, dill, and bay leaves. Reduce heat, cover pot, and simmer, stirring occasionally, until meat is tender, about 3 hours.

Ladle borscht into serving bowls and top with sour cream.


Calories: 164 kcal

Carbohydrates: 15.6 g

Cholesterol: 24 mg

Fat: 6.8 g

Fiber: 3.2 g

Protein: 10.4 g

Sodium: 399 mg

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