As noted in the previous recipe, borscht can become quite elaborate. Here it becomes a full meal.

　　

Ingredients

makes 6 servings

　　2 quarts beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)

　　1 carrot

　　1 celery stalk

　　1 whole medium onion, plus 2 large onions, chopped

　　4 pounds beef short ribs or beef shank or 2 pounds brisket

　　1 ham hock, optional

　　1 bay leaf

　　1/2 cup dried small white beans, like navy or pea, soaked overnight or boiled for 2 minutes and soaked for 2 hours, if time allows, and drained

　　1 1/2 pounds beets, peeled and diced

　　4 medium or 8 small baking potatoes, like Idaho or russet, peeled and diced

　　4 tablespoons (1/2 stick) butter

　　6 garlic cloves, roughly chopped, optional

　　2 cups shredded cabbage

　　Salt and black pepper to taste

　　2 Granny Smith or other tart apples, peeled, cored, and roughly chopped

　　1/4 cup cider vinegar or red wine vinegar, or to taste

　　Minced fresh dill leaves or chives for garnish

　　Sour cream for serving

　　

Step 1

Combine the stock, carrot, celery, whole onion, beef, ham hock if you’re using it, bay leaf, and beans in a stockpot; bring to a boil, then cover partially and adjust the heat so the mixture simmers steadily. Cook until the meat and beans are very tender, at least 2 hours. Remove the bay leaf and vegetables and discard. Remove the beef and cool, then cut it into chunks. If you used the ham hock, remove the meat from the bone; reserve the meat and discard the bone. (This can all be done days in advance; cover and refrigerate until you’re ready to proceed.)

　　

Step 2

Meanwhile, add the beets and potatoes to the stock along with the beef and ham and simmer while you proceed with the recipe.

　　

Step 3

Put the butter in a large skillet and turn the heat to high. When it melts, add the chopped onions, garlic, and cabbage, along with a large pinch of salt and a sprinkling of pepper, and cook, stirring occasionally, until the onions and cabbage are tender, 10 to 15 minutes. Add the apples and cook, stirring occasionally, about 5 minutes more. Turn off the heat and stir in the vinegar.

　　

Step 4

Add the onion-cabbage mixture to the bubbling stock, then taste and adjust the seasoning. Garnish and serve hot, passing the sour cream at the table.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.