It’s such a relief when the root vegetables start coming in the CSA box. It buys you a little more time than you have with the delicate greens. I’ve never been a big fan of beets. But I do love borscht. Maybe because I get to dollop sour cream on top of it.
I make my borscht in the pressure cooker in about 45 minutes. You can also throw everything into a slow cooker and let it perk away while you’re gone all day. And sometimes it’s homey to have a big pot of soup bubbling away on the stove all afternoon.
The new box came with carrots and beets in it. I also had a head of Napa cabbage left over from the previous box. Cabbages keep pretty well, thank goodness. Although Napa isn’t the type of cabbage you would think of putting into borscht, I decided to give it a try.
I Thought I Hated Beets Borscht
Don’t throw out the beet greens. You can use them in the soup.
2 tbsp. butter
1 2-3 lb. chuck roast, trimmed and cut into 1-inch cubes
1 tsp. salt
4 Tbsp. flour
2 Tbsp red wine vinegar
1 large onion, peeled, sliced
4 large beets (red or golden), peeled, grated
Beet greens, coarsely chopped
4 carrots, peeled, grated
3-4 cups thinly sliced cabbage
1 bay leaf
1 clove garlic
1 tablespoon sugar
6 cups chicken stock
Sprinkle the salt over the meat. Heat the butter in a pressure cooker or Dutch oven. Brown the meat in the butter until it is well carmelized on all sides. Stir in the flour and vinegar. Add the remaining ingredients. Put the lid on the pressure cooker and bring to pressure over high heat.* Then turn heat to low and cook for 30 minutes. Let pressure release naturally for 15 minutes. Release remaining pressure using a quick-release method such as running the cooker under cold water.
Serve with sour cream and fresh chopped dill.
*Cook in a slow cooker set on low for 6-8 hours or barely simmer on the stove for 3-4 hours.