Hot Borscht

1. Prepare Vegetables

Peel and dice the beets, and rehydrate and chop the beet greens. Set aside.

2. Cook Aromatics

In a large pot, melt fat or heat oil over medium heat. Add red cabbage, carrot, onion, and four minced garlic cloves. Season with salt and ground black pepper. Cook for about 10-12 minutes, stirring occasionally.

3. Deglaze and Add Beets and Greens

Stir in tomato paste and deglaze with red wine vinegar. Add diced beets, beet greens, and stock. Bring to a boil, then simmer until vegetables are tender.

4. Finish and Serve

Grate the remaining garlic clove into the pot. Add any cooked meat from the broth, warming it through before serving.