Borscht

Contributor: Josh Jasper

Author's Notes: This recipe made a total of 10 two-cup servings. It should freeze and reheat very well.

Borscht


1 tablespoon unsalted butter
1 medium onion , chopped medium
2 medium carrots , chopped medium
2 medium garlic cloves , minced
2 tablespoons tomato paste
2 quarts beef stock
2 lb stew beef or lamb
1/2 small head cabbage , green or red, shredded* (about 5 cups)
1 3/4 pounds beets, peeled, half grated and half cubed** (about 5 cups)
5 - 6 tablespoons red wine vinegar
4 tablespoons sugar
1 tablespoon salt
1 bay leaf
3/4 pound small red potatoes (each 1 to 1 1/4 inches in diameter), scrubbed***
Ground black pepper
1/2 cup fresh dill , chopped

* How to shred cabbage: Cut the half-cabbage in half again, cut out the stem, cut each quarter-cabbage in half again, separate each eighth-cabbage into a front section and a back section, feed each section into a food processor equipped with a SLICING (not shredding) blade.

** Last time we made it, we agreed that there wasn't enough beet flavor. Cubing some of the beets instead of shredding them helps a lot with this.

*** We now make a point of having small boiled potatoes in the fridge at all times, so we skipped this bit.

1. Heat the butter in a large stockpot or Dutch oven over medium heat. Add the onion and carrots and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds.

2. Add the tomato paste and stir in 1/2 cup of the stock to dissolve the tomato paste. Add the remaining stock, cabbage, beets, 4 tablespoons vinegar, sugar, 2 teaspoons salt, and the bay leaf. Bring to a boil and then lower the heat to simmer. Brown the meat and add it to the soup, adjusting heat as necessary to keep at a simmer. Cook until the vegetables and meat are soft and tender, 40 to 45 minutes.

3. Meanwhile, place the potatoes in a medium saucepan, cover with cold water, and add the remaining 1 teaspoon salt. Bring to a boil, lower the heat, cover, and simmer, stirring once or twice to ensure even cooking. Cook until a thin-bladed paring knife or metal cake tester inserted into a potato can be removed with no resistance, 10 to 12 minutes. Drain the potatoes, cool slightly, and cut into quarters.

4. Remove the bay leaf. Taste and adjust the seasonings, adding the remaining 1 to 2 tablespoons of vinegar, pepper to taste, and 1/4 cup dill. Place 4 potato quarters in each individual soup bowl and ladle some soup over the potatoes. Top with 2 more pieces of potato, a generous dollop of sour cream, and a generous sprinkling of dill. Serve immediately.