Borscht (Beet Soup)

Justin introduced me to Russian (or Ukrainian) beet soup, called Borscht.  It's become one of my favorite soups, especially when we have it with this molasses bread.  This is not a quick soup to make, as it involves a fair amount of chopping.  But both this recipe and the molasses bread recipe make enough for leftovers and the soup and bread freeze well, so it can make for quick meals later on.  

Borscht

Ingredients:

1 lb. pork stew meat (I buy this already cut into chunks)

14 cups cold water

1 tablespoon salt

2 large or 3 medium beets, washed, peeled, and cut into matchstick pieces

2 tablespoons olive oil

1 tablespoon white vinegar

1 teaspoon sugar

2 tablespoons tomato paste

1 tablespoon butter

1 medium onion, finely diced

2 carrots, diced

2 cloves garlic, minced

2 large or 3 medium potatoes, peeled and cubed into bite-sized pieces

1/2 head of a small cabbage, finely sliced

2 bay leaves

1/4 teaspoon ground pepper

More salt, to taste

 Directions:

1. Wash meat in cold water, place in large soup pot with 14 cups cold water and 1 tablespoon salt.  Bring to a boil and remove foam as soon as it boils.  Reduce heat, partially cover and simmer 45 minutes to 1 hour, periodically skimming off any foam that rises to the top.  

2. Heat olive oil over medium heat in a large skillet.  Add beets and vinegar and saute for 5 minutes.  Add sugar and tomato paste and saute for another 5-7 minutes, stirring occasionally.  Remove mixture from pan.  

3. In the same pan, melt 1 tablespoon butter.  Saute onion in butter for 2 minutes, then add carrots.  Saute another 5 minutes, or until vegetables are softened, adding more oil if it seems too dry.  Add garlic and saute 1 more minute.  Remove from heat.

4. Once meat has been boiling at least 45 minutes, add potatoes and cook for 5 minutes.  Then add cabbage, sauteed beets, and onion and carrot mixture.  Cook another 10 minutes, until potatoes can easily be pierced with a fork.

5. Add bay leaves, pepper, and more salt to taste.  Remove from heat and cover.  Let rest 20 minutes for flavors to meld.  Serve with sour cream or plain Greek yogurt.

Source: adapted from natashaskitchen.com