Jens Borscht With Beef Food

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JEN'S BORSCHT WITH BEEF



Jen's Borscht With Beef image

This is how I like to make borscht for my family. It is very thick and satisfying on a cold winter night. Many people who are scared of beets enjoy my borscht because it has so many other flavors. For best flavor, top each bowl of borscht with a tablespoon of sour cream.

Provided by Kungfujen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 5h45m

Yield 10

Number Of Ingredients 14

3 pounds beef soup bones
2 quarts water
4 potatoes, peeled and diced
4 carrots, peeled and diced
3 celery ribs, sliced
3 beets, peeled and diced
1 onion, diced
3 tablespoons minced garlic
3 tablespoons salt, or to taste
2 tablespoons paprika, or to taste
1 teaspoon ground black pepper, or to taste
½ small head cabbage, shredded
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste

Steps:

  • Combine soup bones and water in a large pot; bring the water to a boil, reduce heat to medium-low, and cook at a simmer for 4 hours.
  • Remove soup bones and meat from pot; set aside until cool enough to handle. Skim fat from the surface of the broth. Add potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth. Bring broth again to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour more.
  • Pick meat off soup bones and add back to soup. Discard bones and fat. Stir cabbage, diced tomatoes, and tomato paste into the soup. Continue cooking at a simmer until the cabbage is tender, about 15 minutes.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 29.4 g, Fat 0.5 g, Fiber 6.2 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 2358.3 mg, Sugar 8.6 g

BEEF BORSCHT



Beef Borscht image

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 10 servings

Number Of Ingredients 19

1/2 pound bacon, diced
1 pound lean beef chuck, cut into bite-size pieces
1 cup chopped yellow onions
1 carrot, peeled and grated
1 tablespoon minced garlic
2 teaspoons dried oregano
2 teaspoons dill seeds
2 bay leaves
3 tablespoons red wine vinegar, plus more to taste
2 quarts water
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds red beets, greens tops removed, roasted and grated
1 tablespoon vegetable oil
1 large russet potato, peeled and diced
6 cups shredded green cabbage
Salt and freshly ground black pepper
1 cup sour cream
1/2 cup chopped fresh dill

Steps:

  • Preheat oven to 350 degrees F.
  • Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
  • To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
  • Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
  • When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
  • Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.

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