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.
Borscht is one of those dishes that we always love to order when it's on a menu. If a restaurant bothers to make it, they usually make it well, and every place we've ever ordered it, they've told us "it's our specialty, and ours is the best you will ever have!" Honestly, it's hard to disagree with them. It has always been delicious, beautiful, satisfying, and unique.
I'd never made it, and with so many gorgeous beets at the market, and the damp, dreary days of November upon us, it seemed time to try. I bought my beets, and then started combing through recipes.
I must have looked through at least 30 different recipes. That in itself isn't unusual for me when trying something completely new, but never before have I been so unable to discover any trends. The only thing really the same about the recipes is that they all used beets. Borscht can be served hot or cold. Some use potatos, some use tomatoes. Some use pork, some use beef, some use both, and others are vegetarian. It can be flavored with dill, parsley, and even cloves. It is generally considered a specialty of Russia, Ukraine, or Poland, and I looked for themes in recipes that identified a national origin, but many did not specify.
What I determined - and I suspect most Eastern European grandmothers would validate - is that borscht is what you make it, and if you make it fresh and with love, it will be delicious, and if you try to copy someone else's version, you just won't be able to get it right.
So this is what I did, and it was satisfying, flavorful, hearty and rich and well-worth repeating, but inspiring enough to make it a little bit different every time.
Borscht
Serves 8
5 medium-large red beets
3 large cloves garlic
1 1/2 pounds beef short ribs (with bone in)
4 cups water
1 bay leaf
10 black peppercorns
3 allspice berries
1 medium onion
1 medium carrot
2-3 cups shredded green cabbage
1/2 cup chopped fresh dill
3 tablespoons red wine vinegar
sour cream
fresh parsley
Place beef in stockpot and cover with 4 cups water. Add peppercorns, bay leaf, and allspice. Bring to boil, skim foam, and simmer - covered - for 1-2 hours.
Meanwhile, wrap beats, along with whole, peeled garlic cloves, tightly in two layers of foil. Roast in over at 425 for 60-80 minutes (depending on size of beets.) Should be able to easily pierce through foil with a skewer when they are done.
Cut onion into quarters crosswise, then slice thinly. After meat has simmered about 45 minutes, add onion to pot and continue to simmer.
Meanwhile, grate carrot and cabbage (use a food processor if you have one!) Chop dill (kitchen shears work great for this), and enough parsley to garnish. When beets are done, remove from foil, peel, and grate. Smash garlic.
Remove meat, bay, and any remaining whole spices from stockpot. Add carrot, cabbage, and garlic, and continue to simmer, about 15 minutes. While simmering, shred or chop meat and discard bones. Return to pot with beets. Stir in dill and vinegar.
Serve hot, garnished with hearty dollop of sour cream and generous sprinkle of parsley. This is so packed with vegetables, I didn't even accompany it with salad, but we did soak up the broth with some tasty bread.
