BORSCHT WITH MEAT
About 10 cups; 5 to 6 servings
This hearty but not heavy soup is a staple in our winter repertoire. We sometimes substitute 1 cup drained sauerkraut for the shredded cabbage (season with the red wine vinegar to taste).
Sprinkle:
- 1 pound boneless beef chuck or lamb shoulder, cut into 1-inch cubes
with:
- 1 teaspoon salt
- ½ teaspoon black pepper
Heat in a soup pot or Dutch oven over medium-high heat:
- 2 tablespoons vegetable oil
Add the meat and brown on all sides. Transfer the meat to a plate and pour off all but 2 tablespoons of the fat. Add to the pot:
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery ribs, sliced
- 2 garlic cloves, minced
Cook, stirring, until the vegetables are slightly softened, about 5 minutes. Return the meat to the pot along with:
- 4 cups beef, chicken, or vegetable stock or broth, or water, or a combination
- One 28-ounce can whole tomatoes, drained and chopped
- 2 medium beets (12 to 16 ounces), peeled and cut into ½-inch pieces
- (1 tablespoon sweet paprika, plain or smoked)
- 1 ½ teaspoons tomato paste
Bring to a boil, then reduce the heat, partially cover, and simmer until the vegetables and meat are tender, about 1 hour. Stir in:
- 2 cups shredded green or red cabbage
- 2 tablespoons red wine vinegar
Simmer, partially covered, for 15 minutes. Season to taste with:
- Salt and black pepper
Garnish each serving with:
- Sour cream
- Chopped dill, minced chives, grated peeled horseradish, and/or grated lemon zest