Grand Borscht

Name: Grand Borscht
Ingredients: 2 quarts beef, chicken, or vegetable stock, preferably homemade (page 160 or 162); 1 carrot; 1 celery stalk; 1 whole medium onion, plus 2 large onions, chopped; 4 pounds beef short ribs or beef shank or 2 pounds brisket; 1 ham hock, optional; 1 bay leaf; 1/2 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; 1 1/2 pounds beets, peeled and diced; 4 medium or 8 small baking potatoes, like Idaho or russet, peeled and diced; 4 tablespoons (1/2 stick) butter; 6 garlic cloves, roughly chopped, optional; 2 cups shredded cabbage; Salt and black pepper to taste; 2 Granny Smith or other tart apples, peeled, cored, and roughly chopped; 1/4 cup cider vinegar or red wine vinegar, or to taste; Minced fresh dill leaves or chives for garnish; Sour cream for serving

18 ingredients

13 steps

Ingredients

2 quarts beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)
1 carrot
1 celery stalk
1 whole medium onion, plus 2 large onions, chopped
4 pounds beef short ribs or beef shank or 2 pounds brisket
1 ham hock, optional
1 bay leaf
1/2 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
1 1/2 pounds beets, peeled and diced
4 medium or 8 small baking potatoes, like Idaho or russet, peeled and diced
4 tablespoons (1/2 stick) butter
6 garlic cloves, roughly chopped, optional
2 cups shredded cabbage
Salt and black pepper to taste
2 Granny Smith or other tart apples, peeled, cored, and roughly chopped
1/4 cup cider vinegar or red wine vinegar, or to taste
Minced fresh dill leaves or chives for garnish
Sour cream for serving

Directions

1

Combine the stock, carrot, celery, whole onion, beef, ham hock if youre 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.
2

Cook until the meat and beans are very tender, at least 2 hours.
3

Remove the bay leaf and vegetables and discard.
4

Remove the beef and cool, then cut it into chunks.
5

If you used the ham hock, remove the meat from the bone; reserve the meat and discard the bone.
6

(This can all be done days in advance; cover and refrigerate until youre ready to proceed.)
7

Meanwhile, add the beets and potatoes to the stock along with the beef and ham and simmer while you proceed with the recipe.
8

Put the butter in a large skillet and turn the heat to high.
9

When it melts, add the chopped onions, garlic, and cabbage, along with a large pinch of salt and a sprinkling of pepper, and cook, stirring occasionally, until the onions and cabbage are tender, 10 to 15 minutes.
10

Add the apples and cook, stirring occasionally, about 5 minutes more.
11

Turn off the heat and stir in the vinegar.
12

Add the onion-cabbage mixture to the bubbling stock, then taste and adjust the seasoning.
13

Garnish and serve hot, passing the sour cream at the table.