Beet Borscht (with elk meat)

The base of this recipe is vegetarian. I cook the beets separately and then add in the other ingredients. This is a hearty winter soup. A couple of protein options are Polish sausage, roast beef or a tin of beans. Adding a potato is optional. This serves 3 people.

Ingredients

Beets, 3 medium

Red onion,¼ c. chopped

Red cabbage,1 c. chopped

Bell pepper,¼ c. chopped

Carrot, 1 large chopped

Vegetable broth, 1 carton

Olive oil, 1 TB

Elk steak, cooked, 1 c. chopped

Preparation

Cook the beets separately after scrubbing with a brush under cold running water. They take about an hour to cook. After the beets cool, remove the skin and remove both ends. Cut the beets into bite size pieces. In a large pan, add olive oil and the chopped onion, carrot, red cabbage and bell pepper. Cook on medium low heat. Add in the beets. The onions are the indicator of when to add in the chopped cooked elk. The onions will become slightly translucent. Then add the vegetable broth. Simmer for 20 minutes. Serving with a dollop of sour cream or plain yogurt is optional.