Borscht Stew

Submitted by MummaKat

"This isn't the traditional borscht consomme, with just beets, this is a stew, full of delicious root vegetables, comfort in the winter when you want something hearty and flavourful"

 

• Ready In: 4hrs 30mins
• Ingredients: 14
• Yields: 8 bowls
• Serves: 8

ingredients

• 2 brown onions, sliced
• 3 ounces beef drippings
• 4 lbs stewing beef
• 1 pinch salt
• 1 pinch pepper
• 1 pinch herbes de provence
• 1 bay leaf
• 4 ounces butter
• 2 carrots, large
• 1 leek
• 1 turnip
• 1 cabbage, medium sized
• 2 beets, large
• 2⁄3 cup sour cream

directions

1. Brown the sliced onions in hot beef drippings in a large saucepan. Cut the beef into 2" cubes, discarding as much fat as possible, then add to the browned onions and quickly sear on all sides, adding a little more drippings if necessary, but try to use as little fat as possible.
2. Add the salt, pepper, herbes de provence, and bay leaf. Cover with water about 1/2" above meat. Bring to a boil, skimming off all froth that rises to the surface, then simmer for 2 hours or until the meat is tender.
3. Melt butter in another large saucepan. Cut the carrots, leek, and turnip into 1/4" slices and add to the sizzling butter.
4. Stir for 2 minutes, then add the shredded cabbage. Simmer uncovered for 10 minutes. Lift the cooked meat out of the stock and add to the fried vegetables. Strain the stock and add it to the meat and vegetables. Simmer for 2 hours.
5. Shred the beets with a coarse grater or food processor and add 3 minutes before you are ready to serve the soup, then reheat. Taste and adjust the seasoning if necessary. Add the sour cream and serve hot with an additional fluff of sour cream if desired.