Hearty Beet Stew

We've taken a break from blogging for a few weeks while we were planning and celebrating our wedding (finally!). But we're back and so excited to cozy up for the fall and winter season! Our rehearsal dinner featured some of our favorite Polish foods - and we had a ton of leftover roasted beet salad. With the cool and rainy weather we've been having, I thought the perfect thing to use the beets would be a hearty borscht-style stew. I added lots of fall root vegetables to make this stew hearty and healthy.

Straw hats

I am always looking for simple and delicious recipes to make at home. As much as we love checking out new restaurants, it's not always the best choice for our bodies or wallets. This hearty beet and root vegetable stew is perfect for a fall or winter night and can easily be made vegetarian or vegan!


The Process


Start by preparing your vegetables. You'll need to finely dice the onions, carrots, celery, beets, turnip, and rutabaga. For this recipe, I used Trader Joe's shredded cabbage to save time. Of course, you can buy a head of cabbage and finely shred it using a knife or mandolin too.


First, heat up a few tablespoons of olive oil over medium heat in a large stock pot. Then, add the onions, celery, and carrots and sauté the vegetables until they begin to caramelize.

Next, add the root vegetables: the beets, turnips, and rutabaga, and the garlic. Stir for a few minutes to make sure that all the vegetables are glossy and beginning to cook. Then, add the canned tomatoes, cabbage, broth, and salt and pepper to taste. For this recipe, I used chicken broth that I had made and froze earlier this fall - see my simple stock recipe for the instructions - but feel free to use vegetable broth to keep this recipe vegetarian/vegan. Stir everything to combine and bring the whole mixture up to a simmer.


For this recipe, I cooked the stew on the stove top in a large stock pot. If you're looking for a more hands-off cooking strategy, you can transfer all the sautéed vegetables to a slow cooker and cook the soup on high for 3 to 4 hours. Regardless of if you cook this stew on the stove or in a slow cooker, this recipe can cook as long as you like - put the dish together in the morning for a delicious lunch or dinner!



Meanwhile, slice and sear sausage if you are adding meat to the soup. I used Trader Joe's bratwurst sausages, but any kielbasa-style sausage will work. Chop the green onions to serve with the stew. I also love swirling in a large dollop of sour cream or plain greek yogurt so I keep some on hand for this recipe as well. Store the sausage, onions, and sour cream or yogurt until you're ready to eat. While these elements definitely aren't necessary, they complement the hearty, tangy, vegetable stew.


Add the stew to a large bowl, being sure to get lots of veggies and broth. Top with the seared sausage, green onion, and sour cream for extra brightness and flavor. Enjoy!


Recipe Details // Ingredients & Steps


Ingredients

  • 1 15 oz can of diced tomatoes

  • 4 cups of chicken or veggie broth

  • 1 medium onion, diced

  • 2 cloves of minced garlic

  • 1-2 carrots, diced

  • 2-3 ribs of celery, diced

  • 2 cups of beets, finely diced or shredded

  • 1 turnip, diced

  • 1 rutabaga, diced

  • 2 cups shredded cabbage

  • 1 lb kielbasa, polish sausage, or other german-style sausage (optional)

  • Fresh green onions, sliced

  • Greek yogurt or sour cream

Steps

  1. Prepare all the vegetables: dice the onions and carrots, mince the garlic, cut the zucchini into large pieces, and cut the broccoli into florets.

  2. Heat olive oil in a large stock pot over medium heat and add the onions, carrots, and celery. Sauté for a few minutes until the vegetables begin to caramelize.

  3. Add the garlic and root vegetables: beets, turnips, and rutabaga. Sauté for a few minutes until all vegetables are mixed and glossy.

  4. Add the canned tomatoes, shredded cabbage, and broth. Stir to combine.

  5. Bring the simmer to a simmer, then reduce the heat to low and simmer for 20-30 minutes until all root vegetables are tender. This stew can cook as long as you want - the longer the time, the richer the flavors.

  6. Meanwhile, slice the sausage and sear in a frying pan on high heat.

  7. Place the stew at the bottom of a bowl and add the seared sausage - be sure to get lots of broth and veggies.

  8. Top the stew with green onions and a generous dollop of sour cream or greek yogurt and ENJOY!


Let's Chat!

Are you looking for great soup and stew recipes? Check out our Korean Inspired Kimchi Soup or Cambodian Style Coconut Curry recipes. Do you have a favorite hearty fall or winter recipe? What recipes should we share next?

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