1. Heat 1 tbsp (15 mL) oil over medium-high heat in a Dutch oven or heavy bottom stockpot until almost smoking. 2. Meanwhile, season meat generously all over with salt and pepper. 3. Add meat to pot and brown, turning, until browned on all sides. Add onion and cook, stirring, for about 8 minutes or until lightly caramelized. Add wine and bring to a boil, scraping up browned bits from bottom of pot; boil until wine is evaporated. 4. Add reserved bone and 4 cups (1 L) stock or enough to cover beef. Add thyme, bay leaves, dill seed, dill, and smoked Hungarian paprika. Cover, reduce heat to low and gently simmer for about 1½ hours or until meat is fork-tender. 5. Meanwhile heat remaining oil over medium-high heat in a deep sauté pan or pot. Cook beets, carrots and potato, stirring often, for about 6 minutes or until starting to soften. Add remaining stock and bring to a boil. Reduce heat and boil vegetables for 8 to 10 minutes or until cooked through but still al dente. Remove from heat. 6. Remove beef and bones from liquid (reserve liquid in pot) with a slotted spoon and transfer to a bowl; discard bone. Shred beef with 2 forks and return to broth in pot. Add vegetables with their cooking liquid and cabbage. Return to a simmer over medium heat; reduce heat and simmer for about 30 minutes to develop flavours. 7. Stir in half of the fresh dill. Season with red wine vinegar, honey, salt and pepper and more dill to taste, if desired. Discard bay leaves. 8. To serve, ladle a healthy portion of borscht into serving bowls. Garnish with a dollop of sour cream and dill.

Beef Borscht

Ingredients

Directions

How to Cook It