Time to Cook…Beef Borscht
This recipe is based on memories of a single bowl of borscht eaten before closure of the iconic Russian Tea Room in New York City. Banishment to the original restaurant Siberia (upstairs), the landing spot for less than fashionable or famous patrons, was not enough to spoil this magical dish.
½ large sweet onion
2 Tbsp. olive oil
4-6 oz. round or other flavorful stew meat
2 -3 cloves garlic, peeled and crushed
4 oz. baby carrots, chopped in thirds
½ pkg. coleslaw (6 to 8 oz.)
½ small (9 oz.) can diced tomatoes, juice and all
3 10-oz. cans condensed consommé or beef bouillon and water or
4 cans ready-to-use beef broth
1 small bunch beets (3-4 small beets), peeled, chopped coarsely and rinsed in cold water after chopping to remove excess juice
Greens from the beets, rinsed thoroughly and cut fine, stems and all.
Slice onion thin and cook for a bit in olive oil. Cut meat as though for a stir-fry—shoestring or very small slices. Add to olive oil with garlic and stir till lightly browned. Add carrots, tomatoes, beets, dill weed, fennel seed and broth. Bring to a boil and lower heat. Simmer for 15-20 minutes. Add coleslaw mix and simmer 5-10 minutes. Add water if needed.
Boil a potato for each person’s soup bowl, or garnish soup with a tablespoon or two of sour cream and top with more dill weed. Mess with the proportions in any way you see fit. The Tea Room’s version of borscht was distinguished by low beetiness and the hint of tomato. A drained and rinsed can of shoestring beets makes this go even faster, although you lose the nice visual contrast of dark green beet leaves. Serve with dark rye bread and unsalted butter if you can.
What is your favorite kind of soup to eat? Mine, nothing beats a homemade tomato soup(with grilled cheese of course)!
This was a sponsored guest post.