Polar Vortex Beef Borscht

Graphic by Angelie Zaslavsky
Sign up for Forwarding the News, our essential morning briefing with trusted, nonpartisan news and analysis, curated by Senior Writer Benyamin Cohen.
Photographs by Liza Schoenfein
Prep Time: 20 minutes
Cook Time: about 3 hours
Serves: 8
2½ pounds beef chuck cut into 2-3 inch pieces
1 medium onion, chopped
4 cloves garlic, thinly sliced
32 ounces lower sodium beef broth
½ cup tomato paste
½ cup apple cider vinegar
¼ cup honey
4 dill fronds (about 6 inches long, about half a cup), tied into a bundle with kitchen string
1 teaspoon dill seed
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
1½ pounds of beets (red, or a mixture of red and golden), peeled and cut into 1-inch chunks
1½ pounds small waxy white or Yukon gold potatoes, quartered
1 pound sunchokes (Jerusalem artichokes), halved
1 cup baby carrots, halved (or a cup very roughly chopped regular carrots)
1 pound savoy cabbage, shredded
Garnish with sour cream or a nondairy version such as Toffuti Sour Supreme and chopped fresh dill.
1) Place meat in a large pot and add onion, garlic, broth, tomato paste, vinegar, honey, dill fronds, dill seed, bay leaf, salt and pepper. Bring to a boil; then lower heat and simmer for 1½ hours.
2) Fish out the wilted dill fronds. Add beets, potatoes, sunchokes, carrots and cabbage and cook about 1½ hours more, until meat is tender but vegetables are still in tact.
3) Garnish and serve.
Related
Liza Schoenfein is senior food writer for the Forward. Contact her at [email protected] and follow her on Twitter @LifeDeathDinner. Her personal blog is Life, Death & Dinner.