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Home / Food and Wine Pairings / Beef borscht

Beef borscht

Chef, Lenny Redé
Wine Pairings:   Cabernet Sauvignon

, 

Malbec

, 

You might be thinking vodka with your beef borscht, but break out the big Washington red wines!

 

Savvy match: Beef borscht offers robust beefy flavors with an earthiness from the beets echoed in the flavor profile of a full-bodied red wine like Cabernet Sauvignon. There are many excellent options here, but we like wines from Washington’s Red Mountain. 

Consider the humble beet. There are few foods in the world that are purple; beets and grapes. Dark grapes get their color from the polyphenol resveratrol; beets get their color from the antioxidant betalains. The concentration of betalains in beets is some of the highest in the plant kingdom. It is an essential nutrient for cardiovascular health. High in potassium, iron, vitamin C, folate, riboflavin, vitamin B6 and a great source of fiber, the humble beet is indeed a superfood. Here we have an earthy, meaty dish that is built for the boldest and darkest wine in your cellar. Eat, drink, and be healthy!

Ingredients

  • 4 medium beets (about 1 pound), roasted, peeled, and shredded
  • 2 tablespoons olive oil
  • 1 quart low sodium beef broth
  • 1 pound beef brisket, trimmed of fat 
  • 1 clove garlic, minced
  • 1 medium onion, finely diced
  • 1 small celery root, peeled and grated
  • 1 parsnip, peeled and grated
  • 1 1/2 cups shredded cabbage or kale 
  • 1 cup shredded carrots
  • 1/2 cup red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ pound red potato, diced (about 1 cup)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup chopped fresh dill, plus more for garnish
  • 1/2 cup reduced-fat sour cream or Greek yogurt

Steps

1.

In a large saucepan, heat beef broth, add the brisket and bring to a simmer and cover, cook for 2 - 3 hours until tender.

2.

Preheat the oven to 350 degrees F.

3.

Scrub beets clean under running water and put them on a baking sheet and roast until tender, about one hour or more.

4.

Once the beets are cooked, remove from the oven. Set aside to cool. Once the beets have cooled, peel and grate.

5.

When the brisket is done remove from the broth and set aside, reserve enriched broth for the soup.

6.

In a pot large enough to hold all the ingredients, heat olive oil, add onions and garlic, cook until tender and translucent. Add the grated celery root, parsnip and carrots and cook over medium heat until softened,  about 5 minutes, stirring occasionally.

7.

Add tomato paste and stir to mix, add the red wine.

8.

Add beef broth, vinegar, honey, Worcestershire sauce and bring to a simmer.

9.

Add potatoes, grated beets, and cabbage, bring to a simmer.

10.

Cut the brisket against the grain into ¼ inch slices and no bigger than ½ inch pieces and add to the pot.

11.

Simmer for 20 – 30 minutes, add chopped dill and adjust seasoning if necessary.

12.

To serve, finish with a dollop of sour cream or yogurt and garnish with dill.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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