Ukranian Borscht

Stunning colors in an authentic richly deep flavored soup!

Ukranian borscht

    8 - 10 cups beef stock or broth (for thicker or thinner soup)

2 cups trimmed stew meat or chuck steak, cut in 1 inch cubes

5 cups green or red cabbage thinly sliced

1 large onion, chopped

4 cloves garlic, finely minced

3 carrots, cubed

1 red pepper, diced

1 large stalk celery, diced

4 tablespoons olive oil

3 large red beets, peeled and cut into small cubes

4 medium potatoes, peeled and cubed

6 ounce can tomato paste

2 teaspoons salt

1 teaspoon coarsely ground black pepper

3 bay leaves

1 tablespoon vinegar

pinch of sugar

1/4 cup dill or parsley, finely chopped and a few sprigs for garnish

sour cream for topping

serve with toasted pumpernickel or rye bread or croutons (recipe below)

-Preheat a large skillet over medium-high heat and add 2 tablespoons oil. Salt and pepper meat then brown meat cubes in oil until browned and crispy on all sides, stirring frequently. (Brown meat in batches, one layer at a time.) Remove meat from skillet and set aside. Add another tablespoon of oil and add onion, carrots, red pepper and celery and saute for 5 minutes, stirring occasionally. Stir in minced garlic the last minute of cooking. Set sauteed vegetables aside.

-Bring broth with bay leaves to a boil over medium-high heat. Add the cubed meat along with the vinegar. Cover and simmer over medium-low heat for about 45 minutes, until meat is almost tender.

-Transfer sauteed veggies to the pot along with beets, potatoes, tomato paste, cabbage, sugar, salt and pepper. Cover, bring to a simmer over medium-low heat. Cook for 30 minutes or until meat and vegetables are tender.

-Turn off heat and let sit for about 15 - 20 minutes before serving. Add dill/parsley, stir and adjust seasoning to taste.

-Serve warm with a dollop of sour cream, dill/parsley sprigs and croutons (if used) on top, Add a toasted pumpernickel or rye bread as an accompaniment.

FOR GARLIC CROUTONS: Cube 3 slices of dry pumpernickel or rye bread into crouton-sized pieces. Melt 3 tablespoons butter in medium skillet. Add 2 cloves finely minced garlic and cook 1 minute to soften. Add bread cubes to skillet and toss with butter/garlic mixture for 2 - 3 minutes over medium-high heat. Season with salt and black pepper and a pinch of cayeene pepper. Allow to cool before using.

Peel and cube vegetables for soup.

Serve Borscht with toasty bread, garnished with sour cream and dill.