I’ve made Borscht for years. I’m not sure how I fell in love with it as it certainly wasn’t a dish from my Scottish/English and Canadian background, but needless to say I make it quite often and I’m always up for a little tweaking of any previous versions I’ve made. I may have been watching the Food Network channel – I’m not sure, but I saw somebody actually cooking a beef roast in the soup and then adding navy beans! I thought it looked like it might be wonderful and gave it a try. I suggest you do as well – it was AWESOME!
Cut your beef roast in half and heavily salt, pepper and flour both sides. Add 3 tablespoons of oil to your pot. When it’s heated, lay in both pieces of meat and brown each side. When golden and carmelized, remove and set aside.
Slowly add the beef broth, whisking up the brown stuff on the bottom of your pan. Place meat back into the pan, add the sautéed onions and 2 cups of water. Bring to a boil and then reduce to a simmer for 2 hours.
Simmer for another hour. 20 minutes before serving place your meat back into the pot. Add vinegar to taste. I like mine tangy! Start out with 3 tablespoons and add more if you like. Remember the sour cream will cut a lot of the acidity.