Borscht With Smoked Brisket And Sauerkraut
"Leftover borscht from the @bartartinesf cookbook with a big spoonful of sauerkraut, fresh herbs, and freshly grated horseradish. Heaven. (feat. @fulltablefarm 's paprika!)"
-- @thejoyofcooking
Recipe Intro From thejoyofcooking
Beef, Dinner, Fall, Winter
Serves 4 to 6
2 tablespoons beef tallow or oil
2 large onions, chopped
10 garlic cloves, thinly sliced
2 teaspoons red pepper flakes
2 tablespoons paprika (one tablespoon each sweet and smoked paprika)
2 tablespoons tomato paste
One 14.5-ounce can diced tomatoes
1/2 cup sauerkraut brine (optional)
8 cups beef stock
1 pound red beets, peeled and cut into 1/2-inch pieces
1 pound smoked brisket (from your favorite barbecue joint)
Salt and pepper to taste
Sour cream
Freshly ground black pepper
Chopped fresh dill, scallions, and parsley Sauerkraut
Horseradish root

1. Melt the tallow or warm the oil in a large saucepan over medium heat. When the oil shimmers, add the onions and garlic and cook, stirring occasionally, until the onions are softened, about 8 minutes. Add the pepper flakes, paprika, and tomato paste and stir until the paprika is fragrant, about 1 minute.
2. Add the diced tomatoes, optional sauerkraut brine, and beef stock and bring to a simmer. Add the beets and brisket and simmer gently until the beets are fork-tender, about 20 minutes. Taste and season with salt and pepper.
3. Serve topped with sour cream, pepper, chopped herbs, and a generous spoonful of sauerkraut. Grate fresh horseradish root over the top of each bowl.