Sometimes I shop for groceries with a specific recipe in mind, but more often I head to the market and let the ingredients speak to me. A recent trip there had me loading my bags with a gorgeous array of freshly unearthed root vegetables: carrots, beets, celery root and onions, along with a nice firm head of cabbage.
I was in a complete reverie throughout my trek home, imagining all the different dishes I could create with them. But the minute borscht came to mind, it was settled. No dish could bring these ingredients together more synergistically, turning the sturdy, hard-working vegetables into a homey yet luxurious meal in a bowl.
This borscht recipe is what I made that evening. It incorporates bite-size chunks of lean beef (I used top round) that is simmered with the vegetables in broth for about an hour, until everything is fork-tender. There is meat in every spoonful, but the stunning medley of vegetables remains at the helm. A splash of red wine vinegar added at the end brightens the flavor a notch, and the finishing garnishes of dill and sour cream provide a fresh, cool contrast that defines the dish as much as the roots do.
It’s a healthful stew that will satisfy on any winter’s day but has just the right flourish for a holiday week.