Beet soup with vinegar

 

     Served hot as a meaty main-dish soup. The original borscht came from Ukrainians, who used pork, ham or other meats to flavor the hot vegetable broth and add substance to the soup. Sugar and vinegar often add a sweet-and-sour tang.

Makes 6 servings

• 1 pound lean stew beef, such as chuck, bottom round or shank, cut into 1-inch cubes
• 1¾ cups water
• 1 can/13¾ ounces beef broth or homemade
• 1 bay leaf
• 1 pound beets, top removed to within 1 inch of beet and washed
• ½ cup cold water
• 2 medium-size onions, thinly sliced
• 1 large turnip, pared and cut into ½-inch cubes (1 cup)
• ¼ cup tomato puree
• ¼ cup balsamic vinegar or red wine vinegar
• ¼ teaspoon pepper
• 1 cup thinly sliced red or green cabbage

1. Combine beef, the 1¾cups water, beef broth, bay leaf and ½ teaspoon salt in large Dutch oven or saucepan.
2. Bring to boiling over high heat ; lower heat, cover and simmer about 1 hour or until beef is almost tender.
3. Meanwhile, combine beets, except for one, and enough water to cover in large nonaluminium saucepan.
4. Bring to boiling ; lower heat, cover and simmer 30 to 40 minutes or until tender.
5. Peel, shred and mix remaining beet with the ½ cup cold water in small bowl ; set aside.
6. Drain wholw beets when tender ; when cool enough to handle, peel and cut into ½-inch cubes.
7. Add cut beets, onion, turnip, tomato puree, vinegar, remaining ½ teaspoon salt and the pepper to beef in pan ; cover and simmer 30 minutes.
8. Drain reserved beet ; add to beef mixture along with cabbage.
9. Cover and simmer 15 minutes or until the beef and vegetables are tender ; remove bay leaf before serving.

BON APPÉTIT