Ingredients
The following ingredients have 4 Servings
- 5 cups braising Beef (i.e. chuck roast)
- 1 tsp salt
- 1 tsp peppercorns
- 1 tsp Juniper Berry
- 1 bay leaf
- 6 cups Beef stock
- 1.333 cups Celeriac (peeled and grated)
- 3.333 cups red Beets (peeled and chopped)
- 2 onions (diced)
- 1 garlic clove (chopped)
- 1 Tbsp butter
- 3 Tbsps Wine vinegar
- 0.25 tsp sugar
- salt
- freshly ground peppers
- 2 cups canned tomatoes (chopped)
- 3 cups white Cabbage (sliced)
- 1 sprig Dill
- 2 Tbsps Sour cream
Instruction
- Put the beef, salt, peppercorns, juniper berries and bay leaf in a large pot with the beef broth and bring to a boil. Simmer for 1 1/2 hours.
- Take the meat from the pot. Remove any fat and sinews and cut into bite-sized pieces. Strain the liquid.
- Heat the oil in a large casserole dish. Saute the onions and garlic for approximately 3 minutes until they begin to brown. Add the celery root and beets. Continue cooking for an additional 3 minutes.
- Pour in enough of the beef broth to cover the vegetables. Add the vinegar, sugar and pepper and simmer over a low heat for approx. 30 minutes.
- Add the tomatoes and cabbage to the other vegetables. Add enough beef broth to cover and simmer for an additional 30 minutes.
- Rinse the dill and shake off any excess moisture. Chop finely. Stir the cubed beef into the borscht.
- Season to taste with vinegar, sugar, and salt and stir in the dill. Serve with the soured cream as a garnish.