Borscht with Meat

Name: Borscht with Meat
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 servings
Cuisine: Russian
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 pound boneless beef, preferably from the chuck or brisket, cut into 1-inch cubes; 1 pound boneless beef, preferably from the chuck or brisket, cut into 1-inch cubes; 6 cups beef, chicken, or vegetable stock, preferably homemade, or water; 3 tomatoes, chopped; 6 cups beef, chicken, or vegetable stock, preferably homemade, or water; 6 cups beef, chicken, or vegetable stock, preferably homemade, or water; 1 head of cabbage, preferably Savoy, cored and shredded; 1 head of cabbage, preferably Savoy, cored and shredded; 3 carrots, chopped; 3 beets, peeled and roughly chopped; 1 cup sour cream, optional; 2 cups cooked or canned white beans, like navy or Great Northern, drained; Salt and black pepper to taste; Salt and black pepper to taste; 2 cups cooked or canned white beans, like navy or Great Northern, drained; 6 cups beef, chicken, or vegetable stock, preferably homemade, or water; 2 cups cooked or canned white beans, like navy or Great Northern, drained; 2 cups cooked or canned white beans, like navy or Great Northern, drained

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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, 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 flav

Ingredients

Europe
Russia
Soup
Gluten-free
Eastern Europe

Ingredients

Method