Borscht with Meat

Name: Borscht with Meat
Yield: makes 4 servings
Ingredients: 2 thick slices bacon, chopped; 1 pound boneless beef, preferably from the chuck or brisket, cut into 1-inch cubes; 2 onions, chopped; 1 head of cabbage, preferably Savoy, cored and shredded; 3 beets, peeled and roughly chopped; 3 carrots, chopped; 3 tomatoes, chopped; 6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water; 2 cups cooked or canned white beans, like navy or Great Northern, drained; 1 cup sour cream, optional; Salt and black pepper to taste

December 14, 2011

An unusual and unexpected variation on the traditional beef-and-vegetable stew, differing largely in its inclusion of beets, which deliver their distinctive sweetness and color. In fact it’s close to the vegetarian version of borscht (page 116), especially if you add the optional sour cream. If you use chuck or brisket here, the cooking time will be longer but the stew will taste better; if you’re in a hurry, use tenderloin—you’ll save time but lose flavor.

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