BEET AND RED CABBAGE BORSCHT

Modified by Bob Levin Ingredients: 2 LBS. Medium Beets

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2 LBS. Trimmed Beef Chuck [cut into 1/2 inch pieces] Salt & Freshly Ground Black Pepper All Purpose Flour [for dusting] 2 TBSP Extra Virgin Olive Oil
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1/4 Cup Extra Virgin Olive Oil 2 1/2 LBS 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 diced pieces] 2 Garlic Cloves [minced] 1/4 Cup Sweet Paprika 2 TBSP Turmeric 2 TBSP Basil
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1/4 Cup Balsamic Vinegar [plus more for seasoning] 2 TBSP Honey 3 1/2 Quarts Chicken Broth 4 Thyme Sprigs
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2 Cups Sour Cream 1 Cup Drained Prepared Horseradish [12 ounces] 3/4 Cup Minced Chives 1st Evolution: Preheat the oven to 400. In a shallow baking dish, cover the beets with foil and bake until tender [about 1 hour]. When cool enough to handle, peel the beets and cut them into 1/2-inch dice. 2nd Evolution: Season the meat with salt and pepper and toss with flour just until lightly coated. In a large pot, heat 2 tablespoons of the oil. Add meat and cook over moderately high heat until browned all over. Transfer to a bowl with a slotted spoon. 3rd Evolution: Add the remaining 1/4 cup of oil to the soup pot. Stir in the red cabbage, onions, fennel, garlic, paprika, turmeric, and basil. Cook over moderate heat, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the vinegar and honey and cook over moderately high heat until the vegetables start sticking to the casserole and browning lightly, about 3 minutes. Add the beets, browned meat, chicken broth and thyme sprigs and bring to a boil. Cover and simmer over low heat until the meat is very tender, about 1 hour and 15 minutes. 4th Evolution: In a medium bowl, mix the sour cream with the horseradish and chives and season with salt and pepper. 5th Evolution: Discard the thyme sprigs and season the borscht to taste with salt, pepper, vinegar and honey. Serve in cups or bowls, passing the horseradish cream at the table. 6th Evolution: Make Ahead The borscht and horseradish cream can be refrigerated separately overnight. Bring the horseradish cream to room temperature and reheat the borscht before serving.