Beef Borscht Recipe
Overview:
Beef Borscht is a hearty and comforting dish originating from Russia and Eastern Europe, perfect for a cozy weeknight dinner. This recipe is a delightful fusion of flavors, combining tender beef, earthy beets, and vibrant vegetables in a rich and flavorful broth. With a prep time of just 25 minutes and a total cooking time of 3 hours and 10 minutes, this dish is worth the wait. Serve it piping hot with a dollop of sour cream or creme fraiche and a sprinkle of fresh dill for a truly satisfying meal.
Ingredients:
- 4 slices bacon
- 2 lbs lean beef chuck, cut into bite-sized pieces
- 1 large carrot, diced
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 2 bay leaves
- 1 tbsp red wine vinegar, plus extra for seasoning
- Salt, to taste
- Ground black pepper, to taste
- 2 large red beets
- 1 large potato, diced
- ½ small green cabbage, shredded
- Sour cream or creme fraiche, for garnish
- Fresh dill, for garnish
Instructions:
Day One:
- Preheat your oven to 425°F (220°C).
- In a Dutch oven or stockpot, cook the bacon over medium-high heat until the fat begins to render, about 3 minutes.
- Continue cooking until the bacon is slightly crisp, then remove it and set it aside.
- Add the beef to the pot and cook, stirring, until browned on all sides, about 5 minutes. Remove the beef from the pot and drain it on paper towels.
- To the remaining fat in the pot, add the onions and carrots, and cook until softened, about 4 minutes.
- Stir in the minced garlic, dried oregano, bay leaves, and dill seeds, cooking for 1 minute until fragrant.
- Deglaze the pot with 1 tablespoon of red wine vinegar, scraping up any browned bits from the bottom.
- Return the cooked bacon and beef to the pot, then add the beef stock, salt, and pepper. Bring to a boil, then reduce the heat and simmer, partially covered, for about 2 hours, until the beef is tender.
- Allow the borscht to cool, then refrigerate it overnight.
- While the borscht is chilling, prepare the beets by brushing them with oil and wrapping them in parchment paper and foil. Roast in the preheated oven until tender, about 1 hour. Once cooled, refrigerate them overnight as well.
Day Two:
- Trim the ends of the roasted beets and remove their skins. Coarsely grate the beets and set them aside.
- Remove any solidified fat from the chilled borscht.
- Add the grated beets, diced potatoes, and shredded cabbage to the pot. Bring the mixture to a boil, then reduce the heat and simmer for an additional 30 minutes, until all the vegetables are tender.
- Season the borscht with additional red wine vinegar, salt, and freshly ground black pepper to taste.
- Ladle the hot borscht into bowls and garnish each serving with a dollop of sour cream or creme fraiche and a pinch of fresh dill.
Nutritional Information:
- Calories: 421.9 per serving
- Fat: 25.9g
- Saturated Fat: 10.6g
- Cholesterol: 45.6mg
- Sodium: 2040.5mg
- Carbohydrates: 35.5g
- Fiber: 8.1g
- Sugar: 13.5g
- Protein: 14g
Serving Tips:
Beef Borscht pairs wonderfully with crusty bread or hearty rye bread for dipping into the flavorful broth. Serve it alongside a crisp green salad or pickled vegetables for a well-rounded meal. For a cozy dinner party, consider starting with traditional Russian appetizers like blini topped with caviar or smoked fish to complement the flavors of the borscht.
Recipe Notes:
- For a leaner option, you can use turkey bacon instead of traditional bacon.
- If you prefer a thicker broth, you can mash some of the cooked potatoes into the soup to add texture.
- Feel free to customize this recipe by adding other root vegetables such as parsnips or turnips for added depth of flavor.
- This borscht tastes even better the next day as the flavors have had time to meld together, making it a perfect make-ahead dish for busy weeknights.
