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Hot beef borscht

Hot beef borscht
Al Seib / Los Angeles Times

Nothing satisfies more than an old-fashioned pot roast. For a family of four, I cook a 4-pound boneless beef chuck roast and have plenty left over for this hearty Eastern European-style soup. Here's my favorite pot roast recipe. Rub the ... Read more

Total time: 1 hour 25 minutes | Serves 6 to 8
  • 3 tablespoons butter
  • 1 large onion, cut into 1/2-inch dice
  • 2 stalks celery, cut into 1/2-inch dice
  • 1 fennel bulb, stalks and bulb cut into 1/2-inch dice, feathery fronds chopped and reserved for garnish
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon caraway seeds
  • 1 teaspoon pepper
  • 3 beets, peeled and cut into 1/2-inch dice
  • 1/2 small cabbage, cut into 1/2-inch dice
  • 7 cups low-sodium chicken broth
  • 3/4 pound cooked pot roast, cut into 1/2-inch dice
  • Salt
  • 1/2 cup sour cream

Step 1Melt the butter in a stockpot over medium heat. Add the onion, celery and diced fennel and cook, stirring constantly, for 1 minute. Cover and cook until the vegetables are softened but not brown, about 5 minutes. Add the coriander, cumin, caraway seeds and pepper. Cook, stirring, until the spices are fragrant, about 1 minute. Add the beets, cabbage and broth and bring to a simmer. Partially cover the pot and simmer until the beets are tender, about 35 minutes.

Step 2Add the cubed beef to the pot and heat through. Add salt to taste. Ladle into warm soup bowls. Serve with a dollop of sour cream and garnish with the chopped fennel fronds.


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