There are many different variations of Borscht coming from Eastern Europe, some using pork hock or stewed beef. In my recipe I use ground beef to reduce cooking and prep time, its not traditional but its easy and still hits all the flavours in the soup, a favourite, comforting and balanced meal during cool weather.
I wasn't crazy for cabbage until I experimented roasting it. This is a super simple and quick recipe to prepare red cabbage that I promise has a very rewarding outcome! See the full ingredient list and directions. Plus read some of the health benefits of the super foods used in my recipe!
