Wednesday, September 14, 2016

Easy Peasy Beef Borscht

Just about to cook!
It's September! That means it's basically Fall, right? So maybe it's still in the 90s out there... the leaves are starting to turn here and there, so that means soup season to me no matter what the temperature is. Soups, chili, heavy dark breads... I'm getting fatter just thinking about it.

So what I'm going to share today is our quick recipe for a pot of Borscht (no, really, that wasn't a sneeze) that will feed a family of 4. Borscht is one of my absolute favorite cold weather soups because it is hearty, uber-healthy, and the beets give it a richness of flavor that is totally incomparable to anything else. Just a hint of sweet, but totally savory. It's the only thing keeping this from being a conventional beef stew, but the difference is amazing. We like to make this recipe ahead and can several pints/quarts for the winter. There's never a bad time to eat it!

Here's what you'll need:

3/4 to 1 lbs of medium sized red beets
1 quarts beef broth (I usually add an extra bouillon cube)
1/2  lbs. beef (we prefer sirloin roast sliced super thin)
1 red onions, chopped into 1-2" chunks
1/2 lb. cabbage, chopped into bite-size chunks
1 Bunch radishes, roughly peeled and sliced into thin disks
1/3 lb. fingerling potatoes, peeled and chunked
1/3 lb. carrots chopped into roughly 1/2" chunks
2 cups red wine
SEASONINGS: I never give exact measurements on these because everyone has a different preference. I tend to go on the heavy side. I suggest starting with 1 TSP each and then modifying from there to your preference. Here's what you'll need generally, but feel free to play with it til your heart's content!
Getting ready to can! Yes, we're messy.
Bay leaves
Salt/Pepper
Thyme
Parsley

Prep:
  1. Roast and peel the beets. If you have never done this before, here's a good quick method. I always use paper towel to rub the skins off, though. It saves my fingers from turning fuschia! Once peeled, cut into quarters and set aside.
  2. In a pot, bring about 1/2" of broth to a simmer and sear the thinly sliced beef chunks on each side for about 45 seconds. Drain, and set aside.
  3. Using the same pot, add all of the other ingredients and simmer on low-medium heat for 35 - 45 minutes. Veggies should be soft, but not falling apart. Over simmering will reduce your potatoes to mush.
  4. Add the beef, then simmer for another 45 minutes. Meat should be soft, but thoroughly cooked.
After that, you're ready to serve! Be sure to have a bowl of sour cream on hand, because there's no better way to eat borscht than with a big dollop of sour cream.

Your turn! Most people I know are love 'em or hate 'em when it comes to beets. Are you a beet fan? 




3 comments:

  1. I love beets, whether they be cooked and simply seasoned with salt and pepper, or cooked and then pickled. However, I have never even tasted borscht. It's sounds yummy to me, but my hubby isn't a fan of beets in the least, so it didn't seem worth the trouble to make something he wouldn't eat. :)

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  2. My husband THOUGHT he didn't like beets... lucky I was able to convince him otherwise ;-) If you ever get a chance to try it, definitely do! I've never met another beet fan who didn't fall head over heels for borscht :-)

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  3. I don't know that I've ever eaten beets. They're just one of those foods I'm pretty sure, just by looking at it that I don't like it.

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