This is a delicious hearty stew to enjoy on a cold February evening. The beets give it a beautiful red color, perfect for celebrating Valentines Day. February is also American Heart Health month and this healthy soup is low in fat and high in fiber, protein, iron, and potassium.
Venison Borscht
Ingredients:
- 1 lb. venison steak, trimmed and cut into bite-sized chunks (*brine for 20 minutes up to an hour in 1 qt water, 2 Tbsp kosher salt)
- 1Tbsp olive oil
- 1 (½cup) medium onion chopped
- 4 medium beets, peeled and cubed
- 2 medium potatoes peeled and cut into bite-sized chunks
- 2 medium carrots, diced
- 2 cloves garlic minced
- 3 tbsp tomato paste
- 8 cups low sodium homemade venison broth or beef stock
- 1 bay leaf
- ½ small cabbage cored and sliced
- 2Tbsp red wine vinegar
- salt and pepper to taste
- ¼ cup chopped parsley and/or dill
Preparation:
Prepare the venison meat by removing any fat and silver skin and cutting it into bite-sized pieces. Make a brine solution by mixing 1 quart of water with 2 Tbsp of kosher salt (can add a clove of crushed garlic, 1 Tbsp brown sugar, and/or a sprig of parsley if available) in a glass or ceramic bowl. Put meat in the brine while you assemble and prep the remaining ingredients. If brining for more than an hour, place it in the refrigerator.
Heat 1 to 2 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Remove venison from the brine and pat dry with a paper towel. Discard the brine water. Add the dried-off venison in a single layer to the heated pan with oil and sear until browned all over, 2 to 3 minutes per side. Transfer to a plate.
Reduce the heat to medium. Add the onion and cook, scraping up the brown bits from the bottom of the pot with a wooden spoon, until slightly golden and translucent, about 5 minutes. Add beets, carrots, potatoes, garlic, and tomato paste and stir to combine.
Return the venison and any accumulated juices to the pot. Add 8 cups of broth or stock and dried bay leaf. Scrape the bottom of the pot to loosen any browned bits, increase heat to high, and bring to a boil. Reduce the heat to maintain a simmer. Simmer until the meat is tender, about 1.5 hours.
Add the shredded cabbage and vinegar and continue to simmer until the cabbage is soft, about 15 minutes. Taste and adjust seasoning with salt and pepper and even a dash of brown sugar. Remove the bay leaf. Serve with a dollop of sour cream and some chopped dill and/or parsley. Makes about 6 servings.
This soup keeps for a few days in the refrigerator and the flavors will deepen. Eat or freeze leftovers within five days.
