Winter Borscht is one of those traditional and
substantial soups that can be a hearty lunch or a satisfying dinner in the cold
months. Those of us in the Northeast
seem to have more and more of those cold months, for which this type of soup is
consoling. If you are starting with a
container of beef stock, then you will need a piece of beef for the soup. If you are making your stock, use the
leftover beef, shin or chuck. This is
one of those recipes where the ingredients are all common, but take a bit of accumulating.
You can shorten the process by using
canned beets. If using homemade stock, add two teaspoons kosher salt.
Ingredients
1 ½
pounds beef cut into ½ inch cubes
1 Tbsp
vegetable oil
1 onion,
chopped
3 beets
(about 1 ¼ lb. or 15 oz. can, drained), cooked, peeled, and cut into julienne
slices,
4 cloves
garlic, chopped fine
1 small
head cabbage (at least ½ lb) grated or cut fine
28 oz.
can chopped tomatoes
6 oz. can
tomato paste
1 bay
leaf
2 Tbsp
red-wine vinegar
5 cups
beef stock
2 boiling
potatoes (about 1 ¼ lbs.) peeled, cut into ½-inch cubes
pepper and
salt to taste
1/3 cup
snipped fresh dill, plus additional for serving
sour
cream for serving
Directions
Brown
meat in hot oil.
Add
onions and garlic and cook until just wilted.
Add
tomatoes, tomato paste, bay leaf, wine-vinegar, beets, cabbage, salt and
pepper.
Add 5
cups beef stock.
Cover and
cook for one hour or until meat is almost tender.
Add diced
potatoes and dill and cook until potatoes are done.
To Serve
Add a
heaping tablespoon of sour cream to each bowl of soup and sprinkle with added
dill.