Beefy Borsch
Borsch! This beet packed stew is full of iron, folate, and Vitamin C. Whether you’re making a baby (like me) or not, the wholesomeness of this stew cannot be denied. Think smooth, pink, savory, and hearty. Give beets and chance!
This recipe is adapted from Polina Chesnakova’s borsch recipe in her new cookbook, Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus, and Central Asia. While Polina’s procedure is absolutely authentic to her family’s traditions, my version is certainly not! Below is more of a quick and dirty approach. If you’re interested in learning more about borsch and its fascinating history and cultural significance, I recommend Polina’s book!
Sarah Golibart Gorman
Ingredients
2ish lbs of chuck roast, cut into 2 in. chunks
Olive oil
1 yellow onion
4-5 cloves garlic
1 bunch carrots, grated
1 jalapeno or hot pepper of your choice, thinly sliced
3 1/2 quarts stock or water
3 tablespoons tomato paste
1 can tomatoes (pint or 14.5 oz can)
1/2 teaspoon red pepper flakes
Salt
3-4 potatoes, chopped into 2 in. chunks
3 beets, peeled and grated
1/2 green cabbage, thinly sliced
1 bunch cilantro, chopped including stems
1 bunch dill, chopped including stems
Sour cream
*These ingredients can be found at the Harrisonburg Farmers Market
Method
In a large stock pot, add olive oil and cubed chuck roast. Brown in batches. Set aside.
In the remaining drippings, add onion and sauté until translucent. Add garlic and cook until aromatic (2-3 mins). Add carrots, hot pepper, red pepper flakes, tomato paste and canned tomatoes. Simmer for 15 minutes, adding broth or water if things start sticking to the bottom of the pot.
Add cabbage, beets, beef and any drippings, and potatoes. Add stock and bring to a boil. Taste and season with salt. Simmer for 30 minutes or more, until potatoes are soft.
Before serving, stir in herbs, reserving some for garnishing. Serve with sour cream and fresh herbs.
