Eats Eats Recipes Tidings Eats Sparkling Match Big Fanny’s Borshch (More or Less) Big Fanny’s Borshch (More or Less)
Ingredients
2 lbs cubed chuck steak
12 oz beef stock (and water, as required)
4 carrots, peeled and chopped
4 stalks celery, cut into 1-inch pieces
1 medium sweet onion, chopped
3 cups shredded green cabbage
1 leek, cleaned and chopped
2 large potatoes, peeled and diced
4 large beets, peeled and diced
4 ripe tomatoes, cooked and sieved
2 bay leaves
2 sprigs basil
2 to 3 garlic cloves, minced
2 cups cooked navy beans
1/4 tsp salt
1/4 cup lemon juice (optional)
ground black pepper
garnish of chopped parsley
sour cream
Methods/steps
Place the cubed meat pieces into a large pot. Brown with a dusting of flour. Add stock and water, if necessary, to cover. Bring to a boil.
Add the seasonings, simmer for 30 minutes. Simmer the beets until tender. Remove the skins then add the cooking water to your pot. Coarse cut or shred the beets, then add the beets and remaining vegetables to the pot and simmer for an hour.
Thicken, if you wish, with a roux. Serve hot with a garnish of chopped parsley, a generous dollop of sour cream and dark bread with lots of butter.
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Additional Tips
Celebrate Big Fanny’s unusual life with sparkling Shiraz — like her, just to be different.