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Borscht

Does anyone have a good recipe for a serious, winter, meal-like borscht with meat? Because there's a winter storm coming in Sunday here in New York, and something hot, red, and hearty is sounding great.

Also, how come when I start a new topic I don't get the "New" graphic like the rest of you seem to?

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  1. bumping seahorse's request...i' ve been aching for some meaty borsht myself..

    1. The recipe for borscht in Joy of Cooking is good, although meatless. I usually just add some meat to it. Here's a paraphrase, with meat added (I'm not the most exact cook, so if you want more specific amounts/times, let me know and I can pull out the cookbook): cube the beef, toss it with a little flour, cook in some olive oil, then add carrots, celery, and onion, cook for a few minutes. Add beets (I always have roasted beets in my freezer, and usually have beet pickles in the fridge - a mix of the two is really good, but I think it probably helps to have your beets at least partially cooked already. Maybe someone else will chime in here...), cover with stock (beef if you have it, but I just use whatever I have - homemade is always better, but the boxes of organic chicken stock from Costco aren't bad in a pinch). Add vinegar to taste (I think the recipe calls for a tablespoon or two, but I usually use more), then chopped cabbage. Simmer for awhile. I serve with a dollop of sour cream, but I think the recipe suggests pumpernickel bread, too.

      Re: the "new" graphic, I'm pretty sure that doesn't show up because it's not new for you - the new graphic is just for topics that have new activity that you've not seen, I believe.

      1. I've been making borscht for years and years, but the best I've ever made came from starting with a brisket pot roast. I brown the meat first, then add wine, water, stock, etc., to just about cover the meat. Add lots of onion, garlic, carrots, parsley, celery. Bring to boil and cover, put in a low oven for at least three hours.

        The broth that results makes a fantastic base for borscht, and any meat left over from your pot roast meal shreds nicely into the soup. Just re-heat the broth, add beets (I use some grated and some chopped into pieces) and whatever vegetables you want. I usually put in carrots, more garlic, cabbage, potatoes, maybe an onion or two, and sometimes some large white beans, if I've remembered to soak them. Add some vinegar, and maybe a little sugar, just to taste. Cook till the beets and potatoes are done, add the meat back in and heat through, and I always finish it with a good handful of fresh chopped dill.

        Amounts are really up to you. It's hard to go wrong, so you should just experiment.

        1. seahorse:

          you got me craving the red stuff, so I pulled a recipe from epicurious and it's now in the works...it's rather laborious, as it calls for making a beef stock, which i did last night...i'm finishing the soup up tonight and will post the results.

          here's the recipe i'm using

          Hot beef borscht with sour cream Bon Appétit | March 1997
          Serves 10.

          BEEF STOCK
          2 tablespoons vegetable oil
          3 pounds beef short ribs, cut into 3- to 4-inch pieces
          1 large onion, sliced
          3 1/2 quarts water
          2 celery stalks, chopped
          1 carrot, coarsely chopped
          12 whole black peppercorns
          2 bay leaves
          2 whole cloves
          BORSCHT
          10 medium beets (about 2 inches in diameter), rinsed, tops trimmed
          1 cup water
          3 cups (about) canned beef broth
          2 tablespoons (1/4 stick) butter
          1 cup diced carrots
          1 cup chopped onions
          6 cups thinly sliced green cabbage (about 1/2 small head)
          4 teaspoons minced garlic
          1 large russet potato, peeled, diced
          2 tablespoons (or more) red wine vinegar
          Sour cream

          FOR STOCK: Heat vegetable oil in heavy large pot over medium-high heat. Add half of beef ribs and sauté until brown on all sides, about 8 minutes. Transfer to plate. Repeat with remaining ribs; transfer to plate. Add sliced onion to pot. Sauté until golden, about 10 minutes. Return ribs and any juices to pot. Add 3 1/2 quarts water and remaining stock ingredients. Bring to boil, skimming any foam from surface. Reduce heat and simmer until ribs are very tender, skimming foam occasionally, about 2 1/2 hours.
          Using tongs, transfer ribs to plate.
          Strain stock into large bowl. Chill stock until fat solidifies on top, at least 3 hours. Remove meat from bones; cut away excess fat. Shred meat finely. (Can be made 1 day ahead. Cover meat and chill. Keep stock chilled.)
          FOR BORSCHT: Preheat oven to 375°F.
          Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake beets until tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/3-inch dice.
          Remove fat from surface of stock.
          Add enough canned beef broth to stock to measure 10 cups.
          Melt 2 tablespoons butter in heavy large pot over medium-low heat.
          Add diced carrots and chopped onions and sauté 10 minutes. Add cabbage and garlic and sauté 5 minutes. Add 10 cups beef stock, beets, potato and 2 tablespoons red wine vinegar. Simmer until cabbage and potato are tender, about 20 minutes. Add shredded meat; simmer 5 minutes. Season with additional red wine vinegar, salt and pepper.
          Ladle borscht into bowls.
          Top each with dollop of sour cream and serve.

          Using tongs, transfer ribs to plate.
          Strain stock into large bowl. Chill stock until fat solidifies on top, at least 3 hours. Remove meat from bones; cut away excess fat. Shred meat finely. (Can be made 1 day ahead. Cover meat and chill. Keep stock chilled.)
          FOR BORSCHT: Preheat oven to 375°F.
          Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake beets until tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/3-inch dice.
          Remove fat from surface of stock.
          Add enough canned beef broth to stock to measure 10 cups.
          Melt 2 tablespoons butter in heavy large pot over medium-low heat.
          Add diced carrots and chopped onions and sauté 10 minutes. Add cabbage and garlic and sauté 5 minutes. Add 10 cups beef stock, beets, potato and 2 tablespoons red wine vinegar. Simmer until cabbage and potato are tender, about 20 minutes. Add shredded meat; simmer 5 minutes. Season with additional red wine vinegar, salt and pepper.
          Ladle borscht into bowls.
          Top each with dollop of sour cream and serve.

          1. The above recipes look good, but I always roast my beats at 325F for 40-60 minutes, depending on size. I roast them unwashed, and dry, just on the middle rack.