Time to Cook…Beef Borscht

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

Dill weed

Fennel seed

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.

Lauren Hill writes for Hamilton Beach, a kitchen appliance company offering a large selection of food choppers, slow cookers and recipe ideas for all of their products.

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.

love kelley
This entry was posted in Food, Uncategorized and tagged , , . Bookmark the permalink.

One Response to Time to Cook…Beef Borscht

  1. Joanna says:

    I like the Polish version of Barszcz too, just a regular chicken stock soup with beets, potatoes and carrots. My husband loves Polish Zurek. It’s kind of hard to make here because they don’t sell fermented rye flour anywhere so I had to ferment it myself but sometimes it’s worth it! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge