Meat Borscht

Meat Borscht Recipe from Israel - Ingredients, Directions & Tips

Region / culture: Israel | Preparation time: 30 minutes | Cooking time: 2.5 hours | Servings: 6

Introduction

Meat Borscht is a traditional Eastern European soup that is hearty, flavorful, and perfect for warming up on a cold day. This recipe combines tender beef brisket, sweet beets, tangy tomatoes, and crunchy cabbage to create a delicious and satisfying dish.

History

Borscht has been a staple in Eastern European cuisine for centuries, with variations of the soup being enjoyed in countries such as Russia, Ukraine, Poland, and Lithuania. Originally made with just beets, cabbage, and potatoes, the addition of meat such as brisket or pork has become a popular variation of the classic recipe.

Ingredients

3 qt (2.84 liter) water
2 lb (907 g) brisket
beef bones
8 beets, grated
2 onions, diced
2 garlic cloves, minced
1 tbsp salt
3 tbsp brown sugar
0.33 cup lemon juice
0.5 x 15 oz (425 g) can tomato purée
2 eggs
0.5 cabbage, shredded

How to prepare

In a deep saucepan, combine water, meat, and bones.
Bring to a boil and skim off any impurities.
Add beets, cabbage, tomato purée, onions, garlic, and salt.
Cover the saucepan and cook over medium heat for 2 hours.
After 2 hours, add brown sugar and lemon juice.
Continue cooking for an additional 30 minutes.
Taste the soup and adjust the seasoning if needed.
In a separate bowl, beat the eggs.
Gradually add a small amount of hot soup to the beaten eggs, stirring constantly to prevent curdling.
Return the egg mixture to the saucepan.
Serve the soup hot.

Variations

For a vegetarian version of the soup, omit the beef brisket and bones and use vegetable broth instead.
Add diced potatoes or carrots for extra texture and flavor.

Cooking Tips & Tricks

Be sure to skim off any impurities that rise to the surface of the soup while it is cooking to ensure a clear and clean broth.

- Adjust the seasoning of the soup to your taste preferences by adding more salt, sugar, or lemon juice as needed.

- To prevent the eggs from curdling when adding them to the hot soup, be sure to gradually temper them with a small amount of the hot liquid before combining them with the rest of the soup.

Serving Suggestions

Serve the Meat Borscht with a dollop of sour cream and a sprinkle of fresh dill on top for added flavor.

- Enjoy the soup with a side of crusty bread or boiled potatoes for a complete and satisfying meal.

Cooking Techniques

Slow cooking the soup over low heat allows the flavors to meld together and the meat to become tender and flavorful.

Ingredient Substitutions

Substitute pork shoulder or chicken thighs for the beef brisket for a different flavor profile.

- Use red cabbage instead of green cabbage for a pop of color in the soup.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Serve the Meat Borscht in individual bowls garnished with a sprig of fresh parsley for a beautiful presentation.

Pairing Recommendations

Pair the Meat Borscht with a crisp green salad or pickled vegetables for a refreshing contrast to the rich and hearty soup.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Nutrition Information

Calories per serving

- Approximately 350 calories per serving

Carbohydrates

- Beets: 13g per cup

- Onions: 10g per cup

- Cabbage: 5g per cup

- Tomato purée: 10g per cup

Fats

- Brisket: 22g per 3 oz serving

- Eggs: 5g per egg

Proteins

- Brisket: 24g per 3 oz serving

- Beef bones: 7g per cup

Vitamins and minerals

Beets: High in folate, manganese, and potassium

- Cabbage: Rich in vitamin C, vitamin K, and fiber

Alergens

Contains eggs and beef

Summary

This Meat Borscht recipe is a good source of protein, vitamins, and minerals, while also providing a balanced mix of carbohydrates and fats.

Summary

Meat Borscht is a comforting and flavorful soup that is perfect for a cozy night in or a festive gathering. With its tender beef brisket, sweet beets, and tangy tomatoes, this recipe is sure to become a new favorite in your household. Enjoy the rich flavors and hearty textures of this traditional Eastern European dish!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a cold winter day and I had just finished helping my mother with the chores around the house. As I sat down at the kitchen table to rest, I noticed a faded, stained piece of paper tucked into one of her cookbooks. Curious, I picked it up and my eyes immediately landed on the title: Meat Borscht.

I had never heard of such a dish before, but the ingredients listed - beef, potatoes, cabbage, and beets - sounded intriguing. I could almost taste the rich, savory broth and the tender chunks of meat melting in my mouth. Without hesitation, I decided to try my hand at making it.

As I read through the recipe, I realized that it was more than just a list of ingredients and instructions. It was a piece of history, a connection to my roots. My mother had told me stories of her own mother making borscht for the family during the harsh winters in our homeland. The warm, hearty soup was a symbol of comfort and love, a way to nourish both body and soul.

I set to work, chopping vegetables, browning meat, and simmering everything together in a large pot. The kitchen soon filled with the comforting aroma of garlic and herbs, and I felt a sense of pride and accomplishment. This was more than just cooking - it was a way to honor my family's traditions and pass them down to future generations.

After several hours of simmering, the borscht was ready. I ladled it into bowls, garnishing each with a dollop of sour cream and a sprinkle of fresh dill. As I took my first spoonful, I was transported back in time to my grandmother's kitchen, surrounded by the warmth and love that infused every dish she made.

Over the years, I have continued to make meat borscht for my own family, adapting the recipe to suit our tastes and preferences. I have added extra vegetables, experimented with different cuts of meat, and even tried my hand at making homemade broth from scratch. Each time I make it, I feel a sense of connection to my heritage and a deep appreciation for the simple pleasures of good food and good company.

I have shared the recipe with friends and neighbors, passing on the tradition of meat borscht to those who may never have heard of it before. I have taught my children and grandchildren how to make it, encouraging them to embrace their cultural heritage and create their own memories in the kitchen.

As I sit down to enjoy a bowl of meat borscht on a cold winter day, I am grateful for the simple joys of cooking and sharing a meal with loved ones. The flavors of garlic and herbs, the richness of the broth, and the tender chunks of meat all come together to create a dish that is more than just food - it is a celebration of family, tradition, and the enduring power of love. And for that, I am truly thankful.