(Guest Recipe Post by Batsheva Asbell)
HEARTY MEAT BORSHT
Large soup pot (6 quarts)
4 quarts of water
6 extra large beets
2 large carrots
4 medium onions
3 medium potatoes
1/2 cup sweet red wine
3 tablespoons of fresh squeezed lemon juice
1 tablespoon honey
3 tablespoons of salt
1 tablespoon of black pepper
1/2 tablespoon of garlic powder
Peel the beets and put into the pot of boiling water.
Add whole peeled carrots.
Add onions diced.
Add potatoes that are peeled and sliced into 1 inch non-uniform
Add red wine, lemon juice and honey.
Add the salt, pepper and garlic powder.
Add cubed meat pieces (meat scissors work well with this).
The meat should be 1 inch cube cuts and can even be larger cuts.
If the steak has bones, add them for flavour.
Put a large soup pot on a low boil for 1 – 2 hours or until beets are soft enough to cut and all the contents are tender and cooked. Add more salt or pepper for flavour if needed according to personal taste.
Remove beets and slice into hearty chunks or slices. The inner part of the beets should be red and juicy and placed back into the soup to eliminate the brown colour and replace it with a dark pink colour. Serve in a white bowl with portions of meat, potato, beet and carrot distributed in the magenta pink soup broth.
Hints: if you loose the pink colouring on a reboil for another meal, you can open a can of beets and pour the beet liquid into the soup. Also, there are some companies that pre-peel and cook the beets and they can be cut and added.