Beet and Red Cabbage Borscht

Name: Beet and Red Cabbage Borscht
Cook time: 40 min
Yield: 20
Ingredients: 2 pounds medium beets; 2 pounds trimmed beef chuck, cut into 1/2-inch pieces; Salt and freshly ground pepper; All-purpose flour, for dusting; 1/4 cup plus 2 tablespoons extra-virgin olive oil; One 2 1/2-pound head of red cabbage, cored and cut into 1-inch pieces; 2 medium onions, coarsely chopped; 2 medium fennel bulbs?halved, cored and cut into 1/2-inch dice; 2 garlic cloves, minced; 1/4 cup sweet paprika; 1/4 cup balsamic vinegar, plus more for seasoning; 2 tablespoons honey; 3 1/2 quarts low-sodium chicken broth; 4 thyme sprigs; 2 cups sour cream; 1 cup drained prepared horseradish (12 ounces); 3/4 cup minced chives

Beet and Red Cabbage Borscht was pinched from <a href="http://www.foodandwine.com/recipes/beet-and-red-cabbage-borscht" target="_blank">www.foodandwine.com.</a>

"Alison Attenborough and Jamie Kimm always make borscht around the holidays. One year, they had roasted fennel left over after a day of food styling and decided to add it to the soup pot; they've been making borscht with fennel ever since. They like their soup really sweet and sour, but you can adjust the vinegar and honey to your taste...."

INGREDIENTS

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2 pounds medium beets

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2 pounds trimmed beef chuck, cut into 1/2-inch pieces

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Salt and freshly ground pepper

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All-purpose flour, for dusting

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1/4 cup plus 2 tablespoons extra-virgin olive oil

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One 2 1/2-pound head of red cabbage, cored and cut into 1-inch pieces

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2 medium onions, coarsely chopped

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2 medium fennel bulbs?halved, cored and cut into 1/2-inch dice

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2 garlic cloves, minced

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1/4 cup sweet paprika

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1/4 cup balsamic vinegar, plus more for seasoning

•

2 tablespoons honey

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3 1/2 quarts low-sodium chicken broth

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4 thyme sprigs

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2 cups sour cream

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1 cup drained prepared horseradish (12 ounces)

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3/4 cup minced chives

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