Go to Home

COOKING WITH GALA

Go to Master Index

BORSCHT 

1/2 pound stew beef cut in 1.5" cubes
oil to brown and beef stock 
several peeled and sliced cloves of garlic (to taste)

3 large beets
1 large carrot, peeled and slices in 1/4" diagonal pieces
2 stalks celery root, cut in 1/2" slices
1 large onion, unpeeled, halved and cut in 1" pieces
1 medium potato, parsnip and turnip, cut in 1/2" cubes (optional)
5 cloves garlic, peeled and sliced
Optional additions - 1/2" cubes of parsnips and turnips
Optional seasonings - 3-6 allspice berries, 1 tbsp tomato paste

1 tbsp balsamic vinegar (or lemon juice)
generous sprinkle of dill leaves, parsley and oregano (fresh or dried)

In large pot, brown meat well on all sides in oil, add 1 quart stock (or more to cover) along with sliced garlic cloves, reduce to simmer, skim off and simmer gently until is meat is tender. Meanwhile. preheat oven to 400F, scrub and trim beets leaving 1" of stem, cover tightly and bake until just tender. Let cool a little, then holding stem, scrape off skin, remove stem and cut into 1/2" dice, set aside.

When meat is tender, remove from pot, cut into bite-size cubes, then return to pot. Place pot over medium heat, add sliced vegetables (except beets) and simmer for 10-15 minutes until they are tender. Just before serving, stir in beets, balsamic and herbs. Stir and simmer for a couple of minutes, then serve in warmed bowls. Have a pepper mill and a bowl of sour cream ready for garnishing. Serves 4 as a first course or 2 as a main course.