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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 400°F, 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. |
