Hot Beef Borscht

Name: Hot Beef Borscht
Yield: Serves 6 to 8
Ingredients: 1 tsp. ground coriander; 1 fennel bulb, stalks and bulb cut into ½-in/12-mm dice, feathery fronds chopped and reserved for garnish; 1 tsp. ground cumin; 3 tbsp. unsalted butter; 1 tsp. Freshly ground pepper; 1 tsp. caraway seeds; 3 medium red beets, peeled and cut into ½-in/12-mm dice; 12 oz/340 g cooked brisket or roast beef, cut into ½-in/12-mm dice; 7 cups/1.7 L homemade chicken stock or canned low-sodium chicken broth; 2 celery ribs, cut into ½-in/12-mm dice; Kosher or fine sea salt; 1 large yellow onion, cut into ½-in/12-mm dice; ½ cup/120 ml. sour cream for garnish; ½ small green cabbage, cored and cut into ½-in/12-mm dice

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Wintry days make me hungry for comfort foods, and nothing satisfies me more than this hearty eastern European–style soup. Make it when you have a hunk of roast beef or beef brisket to reimagine and stretch into another meal. Sometimes, when I am in the mood for this borscht and the refrigerator isn’t offering up any cooked beef, I buy thick-sliced rare roast beef from my local deli.

Ingredients

Spicy
Gluten-free
Soup

Ingredients

Method