I did a lot of cooking over the break, including my favorite holiday feast featuring a succulent rib roast. The morning after the meal I looked at the leftovers and the wheels in my head started turning. I couldn’t let those meaty bones and lovely lump of rare roast beef go to waste.
Then I came across this loaf of caraway rye bread at Rose’s bakery on Orcas.
All of a sudden, I knew just what to make for supper, Borscht. Borscht is a hearty winter staple made with a melange of root vegetables, including beets, which give the soup it’s rich ruby color. While I love making THIS more complex version of this earthy and elegant peasant dish from The Silver Palate, I was on the “mellow indulgence” tour, so I wanted to simplify process a bit.
Luckily, I found this easy recipe {below} for Winter Borcht, also from the gals at the Silver Palate. In addition to the beef from the bones that I put in the soup, I served the rare slices from the roast on the side to put on top of the stew.
Also on the side, cubes of that loaf of caraway~rye bread toasted in butter in the oven for about 30 minutes on a tray, along with plenty of sour cream and fresh dill, for a little extra zing.
Winter Borscht
Adapted from The Silver Palate cookbook
If you have time, make this the day before and let it improve in the refrigerator overnight.
If you have time, make this the day before and let it improve in the refrigerator overnight.
Ingredients
2 pounds fresh beets, peeled
and grated
and grated
1 meaty beef shin, cut into 5
pieces
{I used 3 large, meaty rib bones}
pieces
{I used 3 large, meaty rib bones}
1 tablespoon salt
3 cups chopped tomatoes
2 cups coarsely chopped
yellow onions
yellow onions
1 medium sized cabbage,
shredded
shredded
1 carrot, peeled
and cut into small dice
{I used a parsnip instead, I love that nutty/pepper flavor in this soup}
and cut into small dice
{I used a parsnip instead, I love that nutty/pepper flavor in this soup}
1 bunch of fresh dill,
chopped (reserve a bit for garnish)
chopped (reserve a bit for garnish)
2 cups dairy sour cream
(garnish)
(garnish)
Preparation
Put beets in a
soup pot and add cold water to cover. Set over medium heat, bring to a boil,
reduce heat and simmer, partially covered, until beets are tender, about 20
minutes. Skim off any scum that may form. When beets are done remove them and
their cooking liquid.
soup pot and add cold water to cover. Set over medium heat, bring to a boil,
reduce heat and simmer, partially covered, until beets are tender, about 20
minutes. Skim off any scum that may form. When beets are done remove them and
their cooking liquid.
Put beef bones in
another large pot. Cover with cold water, add 1 tablespoon salt and set over
medium heat. Bring to a boil, reduce heat and simmer, uncovered, for 1-1/2 hours, {I simmered it for a little over 2 hours} until tender. Skim off any scum that may form, and add additional water as the
cooking liquid evaporates.
another large pot. Cover with cold water, add 1 tablespoon salt and set over
medium heat. Bring to a boil, reduce heat and simmer, uncovered, for 1-1/2 hours, {I simmered it for a little over 2 hours} until tender. Skim off any scum that may form, and add additional water as the
cooking liquid evaporates.
Add the tomatoes, onions, cabbage, carrot and
dill to the beef, simmer, partially covered, about 30 minutes.
Add the beets and their cooking liquid to the pot and simmer, partially covered, for another 20
minutes. Remove from heat and cool slightly.
minutes. Remove from heat and cool slightly.
Lift the pieces
of shin from the soup pot. Remove meaty bits clinging to the bone and return
meat to pot. Season soup to taste with salt and pepper.
of shin from the soup pot. Remove meaty bits clinging to the bone and return
meat to pot. Season soup to taste with salt and pepper.
Return to medium
heat and simmer for
heat and simmer for
5 minutes. Serve immediately garnished with sour cream, fresh dill and crunchy croutons.
This is also a beautiful dish to serve for Valentines day.
The Silver Palate is one of my most favorite cookbooks! You can b=never go wrong.
I am trying this! Your version.
Teresa
xoxo
I agree, so many of my favorite recipes have come from those girls. I hope you do try it, mine turned out so well, I don't know if I'll ever go back to the longer version. Have a great weekend Teresa! xo, ebh
I agree, so many of my favorite recipes have come from those girls. I hope you do try it, mine turned out so well, I don't know if I'll ever go back to the longer version. Have a great weekend Teresa! xo, ebh