I Still Don’t Like Borscht, but this isn’t bad
My feelings about beets are well known among friends.
But my last CSA share had beets and I couldn’t give them away. And I vaguely remember liking some beef-based Borscht back when I was in college so I gave it a try.
I sautéed some stew meat.
I gathered beets and cabbage and some hakurei turnips (those were the only turnips I had ) and onion.
And I grated them all.
I sautéed the beets and two smashed garlic cloves in butter, adding the rest of the vegetables, tomato paste, and some sugar and continuing to cook until all the veggies were softened.
And added back the stew meat.
It needed about a tablespoon of salt at this point. No kidding.
Into the pot went two bay leaves and some Worcestershire sauce.
And some beef stock.
Then I covered it and let it simmer a long time until the meat was falling apart.
So, the meat was tender but I still didn’t love it. So I contacted a friend of mine who advised me to add apple cider vinegar and or lemon juice. And lots of salt.
I ended up adding an entire half cup of apple cider vinegar and 1/4 cup of lemon juice. At this point the broth tasted pretty good. Oh and some salt.
But I really didn’t want to eat those vegetables. So my next step was to strain out all the vegetables, making a clear broth and scraping off the veggies from the meat cubes and sautéing them to sort of cool off the shredded vegetables. I then added back the meat.
Served with a dollop of sour cream,it was pretty good.
But I probably won’t make it again.