Beef Borscht
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)
  • CourseMain Course, Soup
  • CuisineJewish
  • 2TBS Oil
  • 2 Onionsdiced
  • 1 Leekcleaned well and roughly chopped
  • 5Stalks Celeryroughly chopped
  • 2lbs Beef Flanken cut into large chunks, you can also use short ribs on the bone or beef chuck
  • 2 Beef Bonesoptional, marrow or other bones
  • salt and pepper to taste
  • 4TBS Brown Sugar
  • 3quarts broth or water
  • 1/2Head Red Cabbageroughly chopped
  • 3 Beetspeeled and cut into bite sized pieces
  • 3 Potatoespeeled cut into chunks (optional)
  1. Heat the oil in a large Dutch Oven or oven-safe pot.
  2. Add onions, leeks and celery and cook until beginning to brown.
  3. Then add beef and bones if using and brown for about 5 minutes. Season with salt and pepper.
  4. Add the broth/water, cabbage and beets, brown sugar and bring to a boil. Skim as it boils to remove any brown foam.
  5. 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.
  6. Add potatoes for the last half hour of cooking, if using.
  7. Serve hot, making sure everyone gets a little bit of everything in their bowl!