BORSCHT WITH MEAT

Borscht with Meat image

Yield makes 4 servings

Number Of Ingredients 11

2 thick slices bacon, chopped
1 pound boneless beef, preferably from the chuck or brisket, cut into 1-inch cubes
2 onions, chopped
1 head of cabbage, preferably Savoy, cored and shredded
3 beets, peeled and roughly chopped
3 carrots, chopped
3 tomatoes, chopped
6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
2 cups cooked or canned white beans, like navy or Great Northern, drained
1 cup sour cream, optional
Salt and black pepper to taste

Steps:

Put the bacon in a large saucepan or flameproof casserole and turn the heat to medium. When it begins to render its fat, turn the heat up a bit and add the beef. Brown quickly, just 1 or 2 minutes per side. Add the onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.
Stir in the cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Add the beets, carrots, tomatoes, and stock. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, for at least 40 minutes, or until the meat and carrots are tender. (You can prepare the borscht up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
Stir in the beans and sour cream if you're using it and heat through, stirring. Taste and add salt and pepper as necessary, then serve with crusty bread.