Beef Borscht

September 2011 Recipe of the Month
On a cold, rainy fall day, soup paired with crusty bread is the perfect resolve for any stormy weather.  This recipe is a favorite friends who frequently cooks it.  For any of you who come from Eastern European stock, its a family favorite. This hearty beef and beet soup was served to travelers at local Inns on their way from one city to another.

Ingredients

• 1 ½ pounds cubed boneless stewing beef

• 2 tablespoons olive oil

• 1 beet trimmed

• 1 can sliced beets

• 1 can low sodium beef broth

• 1 leek, chopped

• 1 carrot chopped

• ½ head of cabbage, coarsely shredded

• Fresh dill

• ½ can diced tomatoes, drained (no salt)

• 1 tablespoon tomato paste (no salt)

• 2 cups of water

• 2 ½ tablespoons red wine vinegar

• ¼ cup brown sugar packed

• Salt and Pepper

• ¼ cup of sour cream

Preparation

1. Preheat oven to 350°. Cut ends off of beet, wrapped in foil and roast in oven for 1 hour. Cool.

2. In large soup pot over medium heat, warm 1 tablespoon of oil, brown beef in batches. Transfer to a plate and set aside.

3. Add remaining oil and sauté leeks and carrots until softened and slightly brown.

4. Drain canned beets and broth to make 2 cups to the pot, add beef, tomatoes, cabbage, water, tomato paste and a few sprigs of dill, bring to simmer, stir and cook till beef is tender approximately 1 hour.

5. Slice beet and add drained beets, vinegar, brown sugar and salt and pepper to taste and simmer 5 minutes longer.

4. Serve with sour cream and chopped dill.

Serve with sliced Tuscan bread and butter and a hearty glass is red wine. This soup’s flavors improve, so feel free to make a day ahead before serving.