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A Beet-iful Culinary Journey
Moose Borscht
Picture this: a cold winter day in Alaska, the air crisp, the snow glistening. What could warm you up better than a steaming bowl of borscht? This hearty beet soup has a fascinating history, blending Russian roots with Alaskan flair.
Borscht has its origins in Eastern Europe, particularly in Ukraine and Russia, where it’s been a staple for centuries. When Russian settlers made their way to Alaska, they brought this culinary gem with them.
What makes Alaskan borscht so unique? It’s all about the local harvest. Alaska’s fertile soil and long summer days are perfect for growing beets, dill, carrots, cabbage and other borscht essentials. Imagine tending to your garden under the midnight sun, knowing that those fresh, earthy beets will soon find their way into a pot of simmering soup.
And let’s not forget the moose! Ground moose is the perfect addition to this comforting beet stew. Moose meat is ultra lean, so simmering it in a soup or stew is the perfect preparation to keep it from drying out, because of it’s lack of fat. Of course, if moose is not available to you, just grab some ground beef. You won’t be disappointed!
Ingredients
- 1 lb Ground Moose Meat (substitute Beef)
- 1 tsp Traeger seasoning
- 1 tsp granulated garlic
- 2 cups water
- 2 tbsp olive oil
- 1 onion, chopped
- 1/2 cup carrots, chopped
- 1 celery stalk, chopped
- 1 bay leaf
- 3 cups diced peeled beets, chopped small OR 1 1/2 cans beets
- 1 cup cabbage, chopped
- 2-3 tbsp white vinegar
- Salt and Pepper, to taste
- 1 cup sour cream
- 2 tbsp fresh dill, garnish
Instructions
- Brown ground meat with 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp granulated garlic and 1/2 tsp Traeger seasoning in large Dutch Oven. Set aside.
- In same Dutch Oven, sauté onion, carrots and celery in 2 tbsp olive oil until tender. Add water and fresh OR canned beets and let simmer for 20 minutes.
- Add tenderized vegetables and liquid to blender and blend until smooth. Be very careful not to overfill and splash hot liquid out of blender.
- Add puree back to Dutch Oven. Heat on Medium High.
- Add cabbage, vinegar, ground moose, 1/2 tsp granulated garlic, 1/2 tsp Traeger seasoning, 1/2 tsp salt and 1/2 tsp pepper to Dutch Oven.
- Let simmer on low for 10 minutes.
- Taste for seasoning, adjust as needed.
- Serve with sour cream and fresh dill.
This is a really delicious stew on a cold night. Honestly, nothing beets it!
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Nancy Klingel
Posted at 10:49h, 28 DecemberWhat traeger seasoning are you using? Thanks!
kimmerbill
Posted at 12:19h, 30 DecemberHi Nancy! I use the Traeger Rub with garlic and chili pepper. We get a big 29 oz container of it at Costco and put it in everything! 🙂
Kim