Borscht With Meat

Recipe By:
Grover
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Borscht With Meat
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  • Total Time 90 min Ico-add
  • Yield 4 Servings
  • Level Medium

A Russian cuisine traditionally made of meat stock, beetroots and sour cream.
 

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 , 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
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Directions

  1. 1. Put the bacon in a large saucepan or flameproof casserole and turn the heat to medium.
  2. 2. 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.
  3. 3. Add the onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.
  4. 4. Stir in the cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Add the beets, carrots, tomatoes, and stock.
  5. 5. 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.)
  6. 6. Stir in the beans and sour cream if you're using it and heat through, stirring.
  7. 7. Taste and add salt and pepper as necessary, then serve with crusty bread.