Borscht comes in lots of different varieties. The common denominator is the beets that form the base with its dark purple color. This borscht is a hearty beef soup that in addition to beets uses, leeks, celery cabbage, potatoes and flanken, which all come together in a melt in your mouth rich soup with tons of flavor. I love to add marrow bones or beef bones for extra depth. This is a great one pot meal when you are craving a bowl of hearty soup for dinner. (Adapted from Jewish Soul Food)
- 2 TBS Oil
- 2 Onions diced
- 1 Leek cleaned well and roughly chopped
- 5 Stalks Celery roughly chopped
- 2 lbs Beef Flanken cut into large chunks, you can also use short ribs on the bone or beef chuck
- 2 Beef Bones optional, marrow or other bones
- salt and pepper to taste
- 4 TBS Brown Sugar
- 3 quarts broth or water
- 1/2 Head Red Cabbage roughly chopped
- 3 Beets peeled and cut into bite sized pieces
- 3 Potatoes peeled cut into chunks (optional)
- Heat the oil in a large Dutch Oven or oven-safe pot.
- Add onions, leeks and celery and cook until beginning to brown.
- Then add beef and bones if using and brown for about 5 minutes. Season with salt and pepper.
- Add the broth/water, cabbage and beets, brown sugar and bring to a boil. Skim as it boils to remove any brown foam.
- Reduce the heat to a simmer and cook on the stove or place in the oven and cook at 300 until the meat is tender, about 2-3 hours.
- Add potatoes for the last half hour of cooking, if using.
- Serve hot, making sure everyone gets a little bit of everything in their bowl!