*  Exported from  MasterCook  *

                           Wine Country Borscht

Recipe By     : COOKING RIGHT SHOW #CR9602
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
   3      pounds        cubed lean stewing beef, -- such as brisket or t
   1 1/2  cups          diced carrots
   1 1/2  cups          sliced onions
   2      tablespoons   chopped garlic
     1/2  cup           diced celery
   5      cups          peeled and diced raw beets
   2      cups          seeded and diced tomatoes
   8      cups          rich beef stock
   3      cups          dry red wine
   1 1/2  teaspoons     fennel seed
   2      teaspoons     thyme leaves (or 1 teaspoon dried)
   2      tablespoons   balsamic vinegar
                        Kosher salt and freshly ground black peppe
     1/4  cup           finely chopped fresh parsley
   1 1/2  cups          diced red potatoes
   2 1/2  cups          finely shredded green cabbage
   1      teaspoon      caraway seed
   1 1/2  pounds        roasted and peeled beets, -- cut into 1/4-inch di
                        Garnish: Sour cream


In a stockpot, heat 2 tablespoons of the olive oil. Add the beef in batches and 
quickly brown on all sides. Remove the meat and reserve. Add the carrots, onions,
 garlic and celery. Saute until the vegetables are lightly colored. Return the beef to
 the pot and add the raw beets, tomatoes, stock, wine, fennel seed and thyme.
 Bring to a boil. Reduce the heat and simmer partially covered for 1 1/2 to 2 hours or
 until the beef is very tender. Occasionally skim off the fat as the borscht simmers.

Strain the soup carefully, pressing down gently on the meat and vegetables to extract
 as much liquid as possible. Set aside the beef cubes and discard the remaining vegetables,
 if desired. Return the beef and strained liquid to the stockpot.
 (The soup can be made ahead to this point and refrigerated overnight.)
 Add the balsamic vinegar and salt and pepper to taste. Stir in the parsley and keep warm.

In a separate saucepan, in lightly salted boiling water, blanch the potatoes until just tender,
 about 5 minutes. Drain and keep warm. In a medium saute pan, heat the remaining
 1 tablespoon olive oil. Add the cabbage and caraway seed. Saute until crisp-tender,
 about 2 minutes.

To serve, ladle the borscht into warm soup bowls. Add the roasted beets,
 potatoes and sauteed cabbage. Garnish with a dollop of sour cream.

Yield: 8 servings

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