Beet and Red Cabbage Borscht | Recipe Cart

Name: Beet and Red Cabbage Borscht | Recipe Cart
Total time: 6 min
Ingredients: 2 pounds medium beets; 2 pounds trimmed beef chuck (cut into 1/-inch pieces); Salt; freshly ground pepper; All-purpose flour (for dusting); ¼ cup plus 2 tablespoons extra-virgin olive oil; 2 ½ pound head of red cabbage (cored and cut into 1-inch pieces); 2 medium onions (coarsely chopped); 2 medium fennel bulbs (halved, cored and cut into 1/-inch dice); 2 garlic cloves (minced); ¼ cup sweet paprika; ¼ cup balsamic vinegar (plus more for seasoning); 2 tablespoons honey; 3 ½ quarts low-sodium chicken broth; 4 thyme sprigs; 2 cups sour cream; 1 cup drained prepared horseradish (2 ounces); ¾ cup minced chives

getrecipecart.com

Alison Attenborough and Jamie Kimm always make borscht around the holidays. One year, they had roasted fennel left over after a day of food styling and decided

View full recipe on getrecipecart.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

Share this recipe:

Cooking tools: