Mennonite Cabbage Borscht — A Quintessential Prairie Soup

• 900 g beef chuck or blade roast, cut into 2 cm (3/4-inch) cubes
• 30 ml (2 tbsp) neutral oil
• 1 large yellow onion, diced
• 1 large leek (white and light green parts), sliced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 ribs celery, sliced
• 2 medium Yukon Gold potatoes, diced
• 500–600 g green cabbage (about 1/2 medium head), chopped into bite-size pieces
• 400 g canned diced tomatoes (about 1 1/2 cups, with juice)
• 30 ml (2 tbsp) tomato paste
• 1.4 litres (6 cups) beef broth (preferably low-salt, real broth)
• 2 bay leaves
• 7.5 ml (1.5 tsp) sweet paprika
• 3.75 ml (3/4 tsp) kosher salt (start here, adjust to taste)
• 2.5 ml (1/2 tsp) freshly ground black pepper
• ### Optional but very authentic (choose one)
• 0.5 ml (1/8 tsp) allspice, or
• 0.5 ml (1/8 tsp) caraway seed
• ### To finish
• Fresh dill, chopped
• Sour cream, for serving

Instructions

1. 1

   Heat the oil in a heavy pot over medium-high heat. Brown the beef in batches until deeply caramelized. Do not rush this step — it is why the soup tastes like Tall Grass. Remove the beef and leave the fat in the pot.

2. 2

   Lower the heat to medium. Add the onion and leek with a pinch of salt. Cook for 6–8 minutes until soft and lightly golden. Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for 2–3 minutes until it is brick-red and fragrant.

3. 3

   Add the diced tomatoes, scraping the bottom of the pot well. Return the beef to the pot. Add the beef broth, bay leaves, paprika, pepper, and optional allspice or caraway. Bring to a gentle simmer, partially covered, for 45 minutes.

4. 4

   Add the carrots, celery, and potatoes. Simmer for 15 minutes. Add the cabbage and salt. Simmer for another 20–25 minutes, uncovered, until the cabbage is silky, the potatoes are tender, and the broth tastes unified, not sharp. Adjust the salt.

5. 5

   Remove the bay leaves. Taste the soup — it should be savoury, gently sweet, and deeply comforting. Finish with fresh dill. Serve with a dollop of sour cream and crusty bread.