Thank the ladies at my FIL's house for serving us borstch and getting me craving it. As usual I spend a lot of time looking up recipes online and watching videos on YouTube. Lots of Polish folks made some inspiring videos. Every area has it's own twist on what borstch is so mine might not be just like your grandmas. We got our beets really fresh, from a You Pick farm. WOW !!
Mis en place
3 tbls EVO
1 pound stew beef, cut small dice
1 large spanish onion small dice
2 large carrots small dice
2 stalks celery small dice
2 tbls finely chopped garlic
2 tbls tomato paste
14 oz canned small diced tomatoes
6 oz. dry white wine
32 oz. box chicken stock
16 oz. water
4 peeled beets, small dice (about 4 cups)
finely shredded red cabbage (about 4 cups)
2 cups red potatoes, small dice
1/2 cup red wine vinegar
1/3 cup sugar
1 Tbls Salt, 8 peppercorns
sour cream
finely chopped fresh dill (both for garnish)
Season beef with salt and pepper, add EVO to a heavy bottomed soup pot or roasting pan over high heat. When it's shimmering add beef and reduce heat to medium. Brown meat about 10 minutes until it's truly browned crisp. Remove to a plate with a slotted spoon. Now add 1 Tbs EVO to the pan and let it get hot. Add next group of vegetables to pan and with a wooden spatula use the sauteeing vegetables to help deglaze the pan (break up the browned bits). Saute vegetables until they are starting to brown also. Push vegetables to one side, add garlic and tomato paste and stirring constantly brown the paste and garlic. Add the white wine and again deglaze the browned bits off of the pan, add the diced tomatoes, chicken stock and water beets, red potatoes and cabbage. Bring to a boil and reduce to a simmer. Skim any scum from broth with a ladle. Add red wine vinegar, sugar and salt and pepper. Leave on a low simmer 1 hour covered. Check a couple of the beets with a fork to be sure they are tender. Serve in low wide bowls with a dollop of sour cream and some chopped dill. Serve hot or cold. Flavors become more intense after resting. SO GOOD !!
Mis en place
3 tbls EVO
1 pound stew beef, cut small dice
1 large spanish onion small dice
2 large carrots small dice
2 stalks celery small dice
2 tbls finely chopped garlic
2 tbls tomato paste
14 oz canned small diced tomatoes
6 oz. dry white wine
32 oz. box chicken stock
16 oz. water
4 peeled beets, small dice (about 4 cups)
finely shredded red cabbage (about 4 cups)
2 cups red potatoes, small dice
1/2 cup red wine vinegar
1/3 cup sugar
1 Tbls Salt, 8 peppercorns
sour cream
finely chopped fresh dill (both for garnish)
Season beef with salt and pepper, add EVO to a heavy bottomed soup pot or roasting pan over high heat. When it's shimmering add beef and reduce heat to medium. Brown meat about 10 minutes until it's truly browned crisp. Remove to a plate with a slotted spoon. Now add 1 Tbs EVO to the pan and let it get hot. Add next group of vegetables to pan and with a wooden spatula use the sauteeing vegetables to help deglaze the pan (break up the browned bits). Saute vegetables until they are starting to brown also. Push vegetables to one side, add garlic and tomato paste and stirring constantly brown the paste and garlic. Add the white wine and again deglaze the browned bits off of the pan, add the diced tomatoes, chicken stock and water beets, red potatoes and cabbage. Bring to a boil and reduce to a simmer. Skim any scum from broth with a ladle. Add red wine vinegar, sugar and salt and pepper. Leave on a low simmer 1 hour covered. Check a couple of the beets with a fork to be sure they are tender. Serve in low wide bowls with a dollop of sour cream and some chopped dill. Serve hot or cold. Flavors become more intense after resting. SO GOOD !!
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