Grand Borscht

Name: Grand Borscht
Prep time: 3 h
Total time: 3 h
Yield: Makes 6 servings
Ingredients: 1 celery stalk; 1 whole medium onion, plus 2 large onions, chopped; 1 whole medium onion, plus 2 large onions, chopped; 4 pounds beef short ribs or beef shank or 2 pounds brisket; 2 quarts beef, chicken, or vegetable stock, preferably homemade; 2 quarts beef, chicken, or vegetable stock, preferably homemade; 2 quarts beef, chicken, or vegetable stock, preferably homemade; 1 carrot; ½ cup dried small white beans, like navy or pea, soaked overnight or boiled for 2 minutes and soaked for 2 hours, if time allows, and drained; ½ cup dried small white beans, like navy or pea, soaked overnight or boiled for 2 minutes and soaked for 2 hours, if time allows, and drained; ½ cup dried small white beans, like navy or pea, soaked overnight or boiled for 2 minutes and soaked for 2 hours, if time allows, and drained; 1½ pounds beets, peeled and diced; 4 pounds beef short ribs or beef shank or 2 pounds brisket; 4 pounds beef short ribs or beef shank or 2 pounds brisket; 1 ham hock, optional; 1 bay leaf; Salt and black pepper to taste; Salt and black pepper to taste; 2 cups shredded cabbage; 6 garlic cloves, roughly chopped, optional; 4 tablespoons (½ stick) butter; 4 medium or 8 small baking potatoes, like Idaho or russet, peeled and diced; 4 medium or 8 small baking potatoes, like Idaho or russet, peeled and diced; 4 medium or 8 small baking potatoes, like Idaho or russet, peeled and diced; Sour cream for serving; Minced fresh dill leaves or chives for garnish; Minced fresh dill leaves or chives for garnish; ¼ cup cider vinegar or red wine vinegar, or to taste; ¼ cup cider vinegar or red wine vinegar, or to taste; 2 Granny Smith or other tart apples, peeled, cored, and roughly chopped

Preparation info

Makes
6
servings

Difficulty
Complex
Ready in
3 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

As noted in the previous recipe, borscht can become quite elaborate. Here it becomes a full meal.

Ingredients

2 quarts beef, chicken, or vegetable stock, preferably homemade

Gluten-free
Soup
Eastern Europe

Method

Combine the stock, carrot, celery, whole onion, beef, ham hock if you’re using it, bay leaf, and beans in a stockpot; bring to a boil, then cover partially and adjust the heat so the mixture simmers steadily. Cook until the meat and beans are very tender, at least 2 hours. Remove the bay leaf and vegetables and discard. Remove the beef and cool, then cut it into chunks.