Beef, Beet and Cabbage Borscht

Ingredients

Here are the following ingredients:

Bouquet Garni

• 8 cloves garlic, sliced
• 8 parsley stems
• 8 sprigs fresh dill
• 8 sprigs fresh oregano
• 8 sprigs fresh thyme
• 4 bay leaves
• 2 tbsp (30 mL) black peppercorns
• 2 tbsp (30 mL) coriander seeds
• 1 tbsp (15 mL) allspice berries

Borscht

• 4 lb (2 kg) Country Style Ribs, cut into ¾-inch (2 cm) pieces
• 2 tbsp (30 mL) kosher salt, divided
• 1 tbsp (15 mL) freshly ground black pepper, divided
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• 2 tbsp (30 mL) ground coriander
• 3 lb (1.5 kg) beets, peeled and shredded
• 2 lb (1 kg) potatoes, peeled and chopped, ½-inch (1 cm) pieces
• 2 lb (1 kg) shredded purple cabbage, about 8 cups (2 L)
• 8 oz (250 g) shredded carrot, about 2 cups (500 mL)
• 8 oz (250 g) finely chopped celery, about 2 cups (500 mL)
• 8 fl oz (250 mL) red wine
• 16 cups (4 L) beef stock (no salt added)
• 2 cups (500 mL) canned diced tomatoes
• ½ cup (125 mL) red wine vinegar

Service

• 1 cup (250 mL) sour cream
• ⅓ cup (75 mL) fresh dill fronds

Preparation

1. Bouquet Garni: Arrange garlic, parsley, dill, oregano, thyme, bay leaves, peppercorns, coriander seeds and allspice berries on a double layer of cheesecloth. Tie to create a bouquet garni; set aside.
2. Borscht: Season beef with 1 tbsp (15 mL) salt and 1 tsp (5 mL) pepper. Heat half the oil in large stock pot set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned; tent and set aside.
3. In the same pot set over medium heat, add onion and ground coriander; cook until softened. Add beets, potatoes, cabbage, carrots and celery. Cook, stirring, until vegetables are softened. Deglaze pot with red wine.
4. Stir in beef stock, diced tomatoes and remaining salt and pepper; bring to a boil. Return beef and any accumulated juices to pot. Add bouquet garni.
5. Simmer, covered, for 1½ to 2 hours or until beef and vegetables are tender and soup is flavourful. Remove and discard bouquet garni.
6. Stir in red wine vinegar. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.

Service

1. Reheat soup and hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
2. Ladle 2 cups (500 mL) soup into hot bowl. Garnish with 1 tbsp (15 mL) sour cream and 1 tsp (5 mL) dill.

Beef Cuts