Winter Borscht With BrisketFrom victoriaregina 7 years ago
- 3 lbs lean beef brisket, trimmed of any fat shopping list
- 3 onions (2 halved, 1 finely chopped) shopping list
- 3 carrots (2 halved, 1 shredded) shopping list
- 1 parsnip (halved) shopping list
- 1 bay leaf shopping list
- 1/2 tsp black peppercorns shopping list
- kosher salt shopping list
- 2 large beets (1 1/2 pounds), scrubbed shopping list
- 1 tbs canola oil shopping list
- 1 thick slice of meaty bacon shopping list
- 1 large green bell pepper (cut into large dice) shopping list
- 2 cups green cabbage (shredded) shopping list
- 3 potatoes, peeled and cut into 1 1/2-inch chunks shopping list
- 1 cup canned tomatoes (chopped) shopping list
- 1 Granny Smith apple (peeled, cored and cut into 1/2-inch pieces) shopping list
- Freshly ground pepper shopping list
- 3 tbs distilled white vinegar shopping list
- Pinch of sugar shopping list
- 3 garlic cloves (minced ) shopping list
- 2 tbs flat-leaf parsley (finely chopped) shopping list
- reduced-fat sour cream, chopped dill and sliced scallions, for serving shopping list
How to make it
- 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.
The Cookvictoriaregina USA, VA
The Rating14 people
Lot of flavors going on in this. Great use of fall veggies. \0
Jeffhot_it_up in Columbiana loved it
Wonderful dish!valinkenmore in Malott loved it
Looks like a great cold winter day meal!!
TerryRterryr in Henderson loved it