Borscht with Meat

Name: Borscht with Meat
Yield: makes 4 servings
Ingredients: 2 thick slices bacon, chopped; 1 pound boneless beef, preferably from the chuck or brisket, cut into 1-inch cubes; 2 onions, chopped; 1 head of cabbage, preferably Savoy, cored and shredded; 3 beets, peeled and roughly chopped; 3 carrots, chopped; 3 tomatoes, chopped; 6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water; 2 cups cooked or canned white beans, like navy or Great Northern, drained; 1 cup sour cream, optional; Salt and black pepper to taste

December 14, 2011

An unusual and unexpected variation on the traditional beef-and-vegetable stew, differing largely in its inclusion of beets, which deliver their distinctive sweetness and color. In fact it’s close to the vegetarian version of borscht (page 116), especially if you add the optional sour cream. If you use chuck or brisket here, the cooking time will be longer but the stew will taste better; if you’re in a hurry, use tenderloin—you’ll save time but lose flavor.

Recipe information

Yield
makes 4 servings

Ingredients

2 thick slices bacon, chopped

1 pound boneless beef, preferably from the chuck or brisket, cut into 1-inch cubes

2 onions, chopped

1 head of cabbage, preferably Savoy, cored and shredded

3 beets, peeled and roughly chopped

3 carrots, chopped

3 tomatoes, chopped

6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water

2 cups cooked or canned white beans, like navy or Great Northern, drained

1 cup sour cream, optional

Salt and black pepper to taste

Preparation

Step 1
Put the bacon in a large saucepan or flameproof casserole and turn the heat to medium. When it begins to render its fat, turn the heat up a bit and add the beef. Brown quickly, just 1 or 2 minutes per side. Add the onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.
Step 2
Stir in the cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Add the beets, carrots, tomatoes, and stock. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, for at least 40 minutes, or until the meat and carrots are tender. (You can prepare the borscht up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
Step 3
Stir in the beans and sour cream if you’re using it and heat through, stirring. Taste and add salt and pepper as necessary, then serve with crusty bread.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

TagsStew Soup/Stew Eastern European European Beet Root Vegetable Vegetable Beef Meat Cabbage Leafy Greens Sour Cream Dairy Main Dinner Gluten Free Nut Free Keto Make Ahead One-Pot Meals Simmer Winter Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes