I saw the borscht for sale and was inspired to make my own. I used the food from Hometown Harvest, and also one really big beet from the Falls Church farmers’ market. I’m really happy with my deliveries so far. Thanks!
HOMEMADE BEEFY BORSCHT
By Wilson Cook
1 LB Beef Stew Meat
2-3 Large Red Beets
1-2 Large Turnips
1/2 CUP Tomatoes
6 TBSP Apple Cider Vinegar (Or Red Wine Vinegar)
1 Head Garlic
1 TBSP Butter
2 Cups Water (Or Beef Broth) to cover the stew.
Fresh Sorrel or Parsley
Prep: Chop all of the vegetables coarse or fine, but I like my borscht chunky. Keep them handy in a LARGE bowl.
1. Preheat a LARGE cast iron pan on medium-high heat. Make sure to have a lid.
2. Season the beef with salt, immediately before step 3:
3. Brown the 1 LB beef (ground/ox tail/cubes/you-name-it) in the LARGE pan.
4. Now that the beef is browned on both sides, add all of the chopped vegetables and the butter. Saute on medium-high heat for 2-3 minutes.
5. When the vegetables are well mixed with the beef, cover the stew with the water (or broth) and add the vinegar. Also add the fresh chopped herbs nicely on top.
6. Bring the stew to a boil, then reduce the heat to a simmer. Gently mix the stew.
7. With a very large lid or cookie sheet, cover the stew.
8. Simmer for 2-3 hours, covered. Check it every 30 minutes to make sure it is not going to boil over. It gets very hot under the lid even on low heat.
Notes: I serve the borscht over a fresh salad of any greens that I have in my kitchen. I like rainbow chard and spinach the best.