Borscht with Meat

Name: Borscht with Meat
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 head of cabbage, preferably Savoy, cored and shredded; 3 beets, peeled and roughly chopped; 3 carrots, chopped; 3 tomatoes, chopped; 6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water; 2 cups cooked or canned white beans, like navy or Great Northern, drained; 1 cup sour cream, optional; Salt and black pepper to taste

11 ingredients

10 steps

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 head of cabbage, preferably Savoy, cored and shredded
3 beets, peeled and roughly chopped
3 carrots, chopped
3 tomatoes, chopped
6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
2 cups cooked or canned white beans, like navy or Great Northern, drained
1 cup sour cream, optional
Salt and black pepper to taste

Directions

1

Put the bacon in a large saucepan or flameproof casserole and turn the heat to medium.
2

When it begins to render its fat, turn the heat up a bit and add the beef.
3

Brown quickly, just 1 or 2 minutes per side.
4

Add the onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.
5

Stir in the cabbage and cook, stirring occasionally, until wilted, about 5 minutes.
6

Add the beets, carrots, tomatoes, and stock.
7

Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, for at least 40 minutes, or until the meat and carrots are tender.
8

(You can prepare the borscht up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
9

Stir in the beans and sour cream if youre using it and heat through, stirring.
10

Taste and add salt and pepper as necessary, then serve with crusty bread.