Golden Beet Borscht

This traditional Russian dish is made into a hearty meal with the addition of tender beef stew meat. The sweet, earthy carrots and beets add depth and freshness to the slow-cooked broth.

INSTRUCTIONS

Season beef with salt and pepper. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium high heat. When oil is hot, sear beef on all sides until golden brown (you may need to do this in batches - do not crowd the pot). Remove from pot and set aside. In the same pan, add the garlic and shallots and lower heat to medium-low. Sauté for 3-5 minutes, until the shallots have become translucent and then began to brown lightly. Return beef and any resting juices to the pan. Add water and dill, scrape the brown bits off the bottom of the pan to release the flavors into the stock. Bring to a boil, then reduce to a low simmer and cook until beef is tender, about one hour. While beef is cooking, add 2 tablespoons butter to a medium saute pan and melt over medium-high heat. Add beets and sauté for a few moments. Add vinegar and tomatoes, then cover and simmer for 15 minutes. Add carrots and cook covered until tender, about another ten minutes. Add cabbage to beef and stock and simmer while carrots are cooking. When carrots and beets are tender, add to beef and mix in. Season with salt and pepper to taste. Serve with a dollop of sour cream, if desired, and a slice of thick rye bread. This soup get's better each day. Definitely let it sit for a day and reheat some. As the flavors blend together it becomes more rounded and full. Enjoy!

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