| Instructions: |
3 tb Olive oil
3 lb Cubed lean stewing beef,;
-such as brisket or tri-tip
1 1/2 c Diced carrots
1 1/2 c Sliced onions
2 tb Chopped garlic
1/2 c Diced celery
5 c Peeled and diced raw beets
2 c Seeded and diced tomatoes
8 c Rich beef stock
3 c Dry red wine
1 1/2 ts Fennel seed
2 ts Thyme leaves (or 1 teaspoon
-dried)
2 tb Balsamic vinegar
Kosher salt and freshly
-ground black pepper
1/4 c Finely chopped fresh parsley
1 1/2 c Diced red potatoes
2 1/2 c Finely shredded green
-cabbage
1 ts Caraway seed
1 1/2 lb Roasted and peeled beets,;
-cut into 1/4-inch dice
Garnish: Sour cream
In a stockpot, heat 2 tablespoons of the olive oil. Add the beef in batches
and quickly brown on all sides. Remove the meat and reserve. Add the
carrots, onions, garlic and celery. Saute until the vegetables are lightly
colored. Return the beef to the pot and add the raw beets, tomatoes, stock,
wine, fennel seed and thyme. Bring to a boil. Reduce the heat and simmer
partially covered for 1 1/2 to 2 hours or until the beef is very tender.
Occasionally skim off the fat as the borscht simmers.
Strain the soup carefully, pressing down gently on the meat and vegetables
to extract as much liquid as possible. Set aside the beef cubes and discard
the remaining vegetables, if desired. Return the beef and strained liquid
to the stockpot. (The soup can be made ahead to this point and refrigerated
overnight.) Add the balsamic vinegar and salt and pepper to taste. Stir in
the parsley and keep warm.
In a separate saucepan, in lightly salted boiling water, blanch the
potatoes until just tender, about 5 minutes. Drain and keep warm. In a
medium saute pan, heat the remaining 1 tablespoon olive oil. Add the
cabbage and caraway seed. Saute until crisp-tender, about 2 minutes.
To serve, ladle the borscht into warm soup bowls. Add the roasted beets,
potatoes and sauteed cabbage. Garnish with a dollop of sour cream.
Yield: 8 servings
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