One of the absolute favorites however is beets. My kids go ape-shit for beets. Roast em, pickle em, boil them, doesn't matter. However, one of the principal reasons for their love of beets has nothing to do with the iron content... They love beets because of the effects. Red tongue and teeth and the delight of the surprise the next day. Yup. Dinner table conversation is frequently graphic.
So last night, I had a hankering for Borscht. It can be amazing, but usually as most people know, it really kind of sucks. Just sort of disappointing. I have never actually made borscht before, nor do I have a recipe, but hey, what the heck.
OMG, it was supernaturally good. And best of all: 1 hour start to finish with kids underfoot! Everybody ate three bowls.
Gabe's Borscht
1# chuckeye steak, cut into 1" cubes
2 T butter
1# beets, peeled, medium dice
1# yukon golds, peeled, medium dice
2 quarts beef stock
1/4 C grated horseradish (fresh, use a microplane)
5 cloves garlic, smashed
1 leek, small dice
1 can diced tomatoes
1 tsp dried marjoram
salt and pepper
finish with chives and dill
sour cream for each bowl
Season beef with salt and pepper, and dust with flour. Saute in butter until golden brown. Toss in pot. Add everything except the chives, dill, and sour cream. Simmer 1 hour. Add remaining herbs. simmer 2 minutes. Adjust seasoning. Serve with sour cream. Easy cheesy.
I think the secret is the fresh horseradish. It mellows out all the way by the end, but adds an enormous complexity. Also, the steak was really good, tender enough to have a pretty short cook time. I skimmed all the scum as well, btw.
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