So, as you will have noticed, I listed this dish under both stews and soups, because frankly it is often very difficult to tell the difference. Technically, I suppose borscht is more of a soup than a stew because it can be served both hot and cold, although I personally would never serve this dish cold. (I have never really been a fan of cold soups, with the exception of Gazpacho, of course!) So the terms soup and stew can get a bit confusing. One good way to differentiate is by the thickness of the broth or gravy. Most soups have a thin liquid base compared to a stew which has a much thicker consistency. Stews usually cook low and slow allowing the meat and vegetables to tenderize in their very own tantalizing hot bath of a flavored liquid liberally infused with herbs and spices. While soup on the other hand, can often be prepared in less than an hour. So whatever you choose to call this quintessential Russian beef and beet concoction, (let’s call it “stoop” for ease of conversation) you are sure to make those around you happy when they sit down to a big old bowl some winter evening. Thank you Emeril Lagasse for the basic recipe for this absolutely Замечательный (pronounced zamechatel’nyy) “wonderful” dish.

• ¼ lb. lean bacon, diced
• 1 lb. round steak, cut into bite-size pieces and dried with paper towels
• 1 small onion, chopped
• 1 carrot, peeled and grated
• 3  garlic cloves, minced
• 2 tsp. dried oregano
• 2 tsp. dill seeds
• 3 bay leaves
• 4 T. red wine vinegar
• 2 quarts beef broth (I make my broth with water and Better Then Bouillon – beef flavored base)
• freshly ground black pepper
• 5 medium sized beets
• 1 T. vegetable oil
• 6 c. shredded green cabbage (about half a medium sized cabbage)
• 1 large russet potato, diced
• sour cream, opt.
• chopped fresh dill, opt.

Sauté bacon in a large heavy pan until bacon starts to brown.  Add beef and continue frying until meat cubes are brown on all sides. Add the onions and carrots. Stir fry until onion and carrots begin to soften. Add the minced garlic and cook until garlic gives off aroma. Add the oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and cook until the liquid is gone. Add the beef stock and pepper. Bring to boil, reduce the heat and simmer partially covered until the beef is tender, about 2 hours.

Meanwhile, wash the beets and place them on a baking pan. Using your hands, coat the beets with vegetable oil. Bake in a pre-heated 350 degree oven for 60-80 minutes or until the beets can be easily pierced with a fork. Remove from the oven and cool.  When cool, peel and shred the beets. Set aside. When the meat is tender, add the shredded cabbage, diced potato, and beets. Cook until the potato is tender. Adjust seasonings. Serve with a dollop of sour cream and pinch of fresh dill.