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.