I grew up with my parents and grandparents eating traditional borsht, with boiled potatoes and sour cream. This old time dish interested me and my siblings not one bit. I don’t know too many people of my generation (born in the 1960’s or later) or younger who eat or enjoys borsht.
Many years ago my mother began making and serving a fleishig borsht for the sedarim and it is the only kind I have come to like. Recently, I went on a search for a recipe for fleishig borsht and came up with only a handful of non-kosher ones. So I mixed and matched as well as added my own twists and it came out yummy!
I searched this website and found no recipe for borsht, fleishig or otherwise, so here it is.
Fleishig Borsht
Servings
Ingredients
- 2 bottle borsht
- 4 raw red beets
- 1 carrot chopped
- 1 pound flat steak bone in
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 3 tablespoon red wine
- 1 tablespoon balsamic vinegar
- salt & pepper to taste
Instructions
- Peel and cook raw beets in a pot of water until soft. Once cooked, grate the beets. Cut beef off the bone and cut into small cubes keeping some of the fat to render and saute the beef (add oil if needed) on a medium flame. Retain the bone to add to the borsht later. When beef is browned, add chopped onion, garlic and carrots. Continue to saute until the carrots are softened. Add the salt & pepper to taste. Add wine and vinegar to deglaze the pot. Add the grated beets to the pot as well as the cook water. Put beef bone, saved from before into the pot, then add the two bottles of borsht. If needed, fill one of the empty borsht bottles with water and add that. as well Bring to a boil and simmer for 1 hour.
- Note: One can add/use golden beets or chioggia beets for variation.
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