Recipe

Winter Borscht With Brisket Recipe

Add Step-by-Step Photos	Victoriaregina / All my dishes 3 weeks, 2 days ago A wild and whacky take on borscht that I guarantee will please everyone at your table. this recipe was adapted from Food and Wine and (surprise surprise) even the children were quietly devouring it. Prep:30m Cook:240m Servings:10	Victoriareg
	brisket onions carrots parnip bayleaf peppercorns koshersalt beets canols bacon bellpepper cabbage potatoes apple vinegar sugar garlic parslay sour cream dill scallions

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Ingredients

3 lbs lean beef brisket, trimmed of any fat

3 onions (2 halved, 1 finely chopped)

3 carrots (2 halved, 1 shredded)

1 parsnip (halved)

1 bay leaf

1/2 tsp black peppercorns

Kosher salt

2 large beets (1 1/2 pounds), scrubbed

1 tbs canola oil

1 thick slice of meaty bacon

1 large green bell pepper (cut into large dice)

2 cups green cabbage (shredded)

3 potatoes, peeled and cut into 1 1/2-inch chunks

1 cup canned tomatoes (chopped)

1 Granny Smith apple (peeled, cored and cut into 1/2-inch pieces)

Freshly ground pepper

3 tbs distilled white vinegar

Pinch of sugar

3 garlic cloves (minced )

2 tbs flat-leaf parsley (finely chopped)

Reduced-fat sour cream, chopped dill and sliced scallions, for serving

Directions

Cut the brisket into 4 pieces and add to a large soup pot. Cover with about 4 quarts of water and bring to a boil over high heat, skimming. Add the two halved onions, two halved carrots, parsnip, bay leaf, peppercorns, and pinch of salt.

Reduce the heat to low, cover partially, and simmer until the meat is just tender, about 2.5-3 hours.

Meanwhile, preheat the oven to 375°. Wrap the beets individually in foil and bake until tender (about an hour). Let cool slightly, then peel and coarsely grate them.

Back to the soup: When done, use a slotted spoon to transfer the brisket to a cutting board. Then cut it into bite-sized pieces. Strain the broth into a bowl, discarding the vegetables. Let the broth cool and skim off any fat.

Wipe out the soup pot, add the canola oil and heat on medium. Add the bacon and cook until crisp. Remove the bacon and reserve for another use (I used it as a final garnish). Add the chopped onion, shredded carrot, and green pepper and cook over moderate heat until just softened, about 7 minutes. Add the cabbage and cook, stirring occasionally, until softened, about 7 more minutes. Add the reserved broth, potatoes, tomatoes, apple, and brisket and season generously with salt and pepper. Cover partially and simmer until the potatoes are barely tender, 15 minutes. Reduce the heat to moderately low, add the beets and cook until the potatoes are very tender, about 30 minutes longer. Stir in the vinegar and sugar and season with salt.

In a mortar, pound the garlic, parsley and 1 teaspoon of pepper to a paste; stir into the soup.

Serve the borscht in deep bowls and garnish with sour cream, dill, and scallions.

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Comments

hot_it_up 3 weeks, 2 days ago said:
Lot of flavors going on in this. Great use of fall veggies. \0

Jeff

valinkenmore 3 weeks, 2 days ago said:
Wonderful dish!

terryr 3 weeks, 2 days ago said:
Looks like a great cold winter day meal!!
Thanks,
TerryR

diannehocut 3 weeks, 2 days ago said:
What a great post! I love brisket and beets and all that other stuff, too. 5Up

Dianne

midgelet 3 weeks, 1 day ago said:
Oh this is so heavanly, great post ! 5555555 all the way!

peetabear 3 weeks, 1 day ago said:
Comfort food in a bowl..five forks

gagagrits 3 weeks, 1 day ago said:
I have made borscht many times and not like this, but it sounds wonderful, and I am putting it on my save list......:)

hungrybear 3 weeks, 1 day ago said:
Nice

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