Serve this meaty beet and beef borscht with sour cream and dill, or parsley or sliced onion, and chopped garlic or chile pepper.
|1½||pounds boneless beef chuck roast|
|2||carrots, each cut into 3 pieces|
|¼||small celery root (celeriac)|
|3||sprigs fresh parsley|
1. In a stock pot, combine the beef with water to cover. Bring to boil. Drain the beef, rinse it with cold water, and clean out the pot.
2. Return the beef to the pot with cold water to cover. Add the carrots, celery root, parsley, onion, garlic, bay leaves, peppercorns, and cloves. Bring to simmer (do not let the water boil). Simmer for 20 minutes, skimming the surface several times.
3. Continue cooking, uncovered, for 4 hours, adding more water, if necessary, or until the beef is very tender.
4. Remove the beef from the pot. Strain the cooking liquid through a fine mesh strainer; discard vegetables and seasonings. Cool and refrigerate separately overnight.
5. Remove the fat that solidifies on the liquid.
|2||tablespoons sunflower or other vegetable oil|
|1||medium onion, chopped|
|Salt and pepper, to taste|
|2||medium carrots, grated|
|3||medium beets, peeled and grated|
|½||cup canned whole tomatoes, crushed|
|2||medium Yukon Gold potatoes, cut into ½-inch cubes|
|¼||head green cabbage, cored and thinly sliced|
1. In a skillet over medium heat, heat the oil. Cook the onion, salt, and pepper, stirring often, for 10 minutes, or until lightly browned. Add the carrots and beets. Turn down the heat and cook, stirring often, for 15 minutes. If the pan seems dry, add ¼ cup water.
2. Add the tomatoes and cook, stirring often, for 10 minutes.
3. Meanwhile, cut the beef into 1-inch pieces. In a stock pot, bring the cooking broth to a boil. Add the potatoes and cabbage. Simmer for 10 minutes or until the potatoes are tender. Add the beet mixture and beef. Continue cooking for 5 minutes or until the beef is hot. Taste for seasoning and add more salt and pepper, if you like.
|½||cup sour cream|
|1||onion, thinly sliced|
|Few sprigs fresh dill, leaves chopped|
1. Ladle the soup into bowls and garnish with sour cream and onion.
2. Sprinkle with dill and serve with crusty bread. Adapted from Olga Lisovskaya