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Hot Beef Borscht with Sour Cream » digest LA
beef borscht

Hot Beef Borscht with Sour Cream

With the extra cabbage in the fridge and fond memories of shredding meat, I continued my Christmas hibernation by making beef borscht. I have only had borscht at two places. One is the famous Veselka in the East Village of New York where it is honestly a pretty bland beet broth. The other place is The Olive Tree Cafe in Greenwich Village. It is a sort of touristy restaurant that is part of a comedy club, but the borscht is beefy and amazing served with great pumpernickel bread. So I guess I wasn’t sure if I even liked borscht, but I already had the cabbage so I walked over to The Farmer’s Market and bought short ribs.

I was following the Hot Beef Borscht with Sour Cream recipe from Epicurious. The recipe is a two step process. First you make a beef broth with the short ribs. You then shred the beef, chill the broth and remove the fat. I have to stop right here and say that short rib is the most amazing food ever. I think I could eat short rib for every meal and be happy.

Step two is a broth with beets and cabbage that you add the beef stock and beef to. This is where the recipe goes wrong. I love beets, but I don’t think I can look at a beet again for a long time. I halved the recipe and added lots of seasoning, but it still blandly multiplied in the pot. No more borscht. From reading the comments over at Epicurious, I realized that there are different types of borscht, but yadda yadda yadda unless I am at Olive Tree Cafe, I aint eating borscht again. No real lessons learned here other than I need to spend more time with mister short rib.

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  • Anonymous

    I had the Olive Tree’s recipe years ago but have lost it. Their secret is apple slices…..

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