Our Food Blog: Borscht with Meat

This borscht recipe was decent. It was fairly easy, with a food processor for the vegetables. I didn't use the white beans, and added 1/4 cup of vinegar at the end for a little tanginess. It still could use a little something.

Borscht with Meat (Russia)

MAKES 4 SERVINGS

TIME 1½ HOURS, LARGELY UNATTENDED

An unusual and unexpected variation on the traditional beef-and-vegetable stew, differing largely in its inclusion of beets, which deliver their distinctive sweetness and color. In fact it’s close to the vegetarian version of borscht, especially if you add the optional sour cream.
If you use chuck or brisket here, the cooking time will be longer but the stew will taste better; if you’re in a hurry, use tenderloin—you’ll save time but lose flavor.

2 thick slices bacon, chopped

1 pound boneless beef, preferably from the chuck or brisket, cut into 1-inch cubes

2 onions, chopped

1 head of cabbage, preferably Savoy, cored and shredded

3 beets, peeled and roughly chopped

3 carrots, chopped

3 tomatoes, chopped

6 cups beef, chicken, or vegetable stock, preferably homemade, or water

2 cups cooked or canned white beans, like navy or Great Northern

1 cup sour cream, optional

Salt and black pepper to taste

1. Put the bacon in a large saucepan or flameproof casserole and turn the heat to medium. When it begins to render its fat, turn the heat up a bit and add the beef. Brown quickly, just 1 or 2 minutes per side. Add the onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.

2. Stir in the cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Add the beets, carrots, tomatoes, and stock. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, for at least 40 minutes or until the meat and carrots are tender. (You can prepare the borscht up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)

3. Stir in the beans and sour cream if you’re using it and heat through, stirring. Taste and add salt and pepper as necessary, then serve with crusty bread.

This is an example recipe on the Random House website for The Best Recipes in the World, by Mark Bittman.

Our Food Blog

Sunday, March 04, 2007

Borscht with Meat

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	2 thick slices bacon, chopped 1 pound boneless beef, preferably from the chuck or brisket, cut into 1-inch cubes 2 onions, chopped 1 head of cabbage, preferably Savoy, cored and shredded 3 beets, peeled and roughly chopped 3 carrots, chopped 3 tomatoes, chopped 6 cups beef, chicken, or vegetable stock, preferably homemade, or water 2 cups cooked or canned white beans, like navy or Great Northern 1 cup sour cream, optional Salt and black pepper to taste
1.	Put the bacon in a large saucepan or flameproof casserole and turn the heat to medium. When it begins to render its fat, turn the heat up a bit and add the beef. Brown quickly, just 1 or 2 minutes per side. Add the onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.
2.	Stir in the cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Add the beets, carrots, tomatoes, and stock. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, for at least 40 minutes or until the meat and carrots are tender. (You can prepare the borscht up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
3.	Stir in the beans and sour cream if you’re using it and heat through, stirring. Taste and add salt and pepper as necessary, then serve with crusty bread.