As noted in the previous recipe, borscht can become quite elaborate. Here it becomes a full meal.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Combine the stock, carrot, celery, whole onion, beef, ham hock if you’re using it, bay leaf, and beans in a stockpot; bring to a boil, then cover partially and adjust the heat so the mixture simmers steadily. Cook until the meat and beans are very tender, at least 2 hours. Remove the bay leaf and vegetables and discard. Remove the beef and cool, then cut it into chunks. If you used the ham hock, remove the meat from the bone; reserve the meat and discard the bone. (This can all be done days in advance; cover and refrigerate until you’re ready to proceed.)
Step 2
Meanwhile, add the beets and potatoes to the stock along with the beef and ham and simmer while you proceed with the recipe.
Step 3
Put the butter in a large skillet and turn the heat to high. When it melts, add the chopped onions, garlic, and cabbage, along with a large pinch of salt and a sprinkling of pepper, and cook, stirring occasionally, until the onions and cabbage are tender, 10 to 15 minutes. Add the apples and cook, stirring occasionally, about 5 minutes more. Turn off the heat and stir in the vinegar.
Step 4
Add the onion-cabbage mixture to the bubbling stock, then taste and adjust the seasoning. Garnish and serve hot, passing the sour cream at the table.
