Thursday, December 6, 2012

More Borscht

I've posted about borscht in the past, and I don't have much different to say about it now than I did back then, except that we still both love it, and it is the perfect thing for blustery winter days. And the enjoyment of it is drawn out over multiple days if you make the stock one day, roast the beets another and make the soup the next day, and then chill and reheat the soup the next day to finally consume.

I used a different recipe this time, inspired by this fill-up-your-second-freezer-in-case-of-armageddon-sized version.

I wish I had weighed my ingredients, but nothing is more frustrating than having no idea what a "medium-sized carrot" is. So my apologies. But, use whatever proportions you wish and it will still be delicious.

Another version of Borscht
about 1 pound cubed beef (I used "for stew")
1 stalk celery, chopped
1 medium carrot, chopped
1 onion, quartered
8 cloves
8 allspice berries
12 peppercorns
2 bay leaves
5 medium beets, wrapped individually in foil

1 onion, diced
2 large carrots, shredded
1 russet potato (about 8 ounces), peeled and shredded
3 cloves garlic, crushed and minced
1/2 small head of red cabbage, shredded (about 5 cups)
2 tablespoons tomato paste
4 tablespoons butter
1 quart beef broth
2 teaspoons dill seeds, ground

Brown beef in large stock pot. Drain fat and add vegetables and spices. Add water to cover (about 8 cups). Bring to boil, and reduce heat to simmer. Cook about 90 minutes. Meanwhile, roast beets in 400 degree oven about 40 minutes, or until fork can penetrate.

Strain liquid from stock, reserve beef chunks and discard remaining. Stock and roasted beets can be refrigerated for a couple of days.

Cooked beets should slip relatively easily out of their tougher outer skin, then shred in food processor. using grater blade. To make soup,  melt butter in large saute pan. Cook onions a couple minutes until coated with butter, then stir in carrots and cabbage. Cook until tender, about 8 minutes. Stir in garlic and shredded beets. Stir in tomato paste. Chop beef chunks into tiny pieces, or shred or dice as desired.

Add sauteed vegetables and beef to beef stock, and add dill and prepared beef broth as needed to desired consistency (I used a quart). Season with salt if needed. Simmer until heated through. Best if refrigerated overnight.

Garnish with sour cream (I use Greek yogurt) and chopped parsley, and serve with fresh bread.

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