01/11/2026
Homemade borscht coming in hot! I got so into cooking that I skipped a few filming steps, but here’s the gist: after sautéing onions and carrots, I added cabbage, beets (grated in the food processor), chicken stock, and all the good stuff—dill, salt, pepper, tomato paste, a touch of honey, and even some ground venison for extra flavor. For this batch, here’s the full recipe:
Recipe: Homemade Borscht
- 6 medium beets, peeled and grated
- 8 cups (2 quarts) chicken stock
- 1 small cabbage, chopped
- 2 large Yukon potatoes, peeled and chopped (about the size of your foot!)
- 1 onion, chopped
- 2–3 carrots, peeled and chopped
- ½ can tomato paste (from a large can)
- 1 lb ground venison
- 1 tbsp minced garlic (or to taste)
- Garlic powder, to taste
- Onion powder, to taste
- Himalayan salt or “dirty” salt, to taste
- Black pepper, to taste
- Dill, to taste
- 2–3 tablespoons honey (to balance the tomato, lower glycemic index)
- Water, as needed to cover
Directions:
1. Sauté chopped onions in a large pot until browned and wilted.
2. Add ground venison and cook until browned.
3. Add carrots, potatoes, cabbage, and grated beets. Stir and let them sauté together for a few minutes.
4. Add minced garlic, garlic powder, and onion powder to taste. Stir well.
5. Pour in chicken stock and add enough water to cover the veggies.
6. Stir in tomato paste, salt, pepper, dill, and honey.
7. Bring the pot to a boil, skim off any foam from the top, then reduce heat and let it simmer until all the vegetables are soft and flavors meld.
8. Taste and adjust seasoning as needed. Enjoy!
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