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Borscht

"Nanny’s Borscht was a thick, hearty, beef and cabbage borscht made with a handful of simple ingredients. My mom has made a few amendments to the recipe over the years: Fresh roasted beets now replace the canned ones Nanny apparently used. Prepared sauerkraut takes the place of fresh cabbage and “sour salt.” The recipe my mom handed down to my sisters and me calls for “soup meat,” which I translate as chuck or any cut that benefits from long cooking, although Nanny used flanken, a cut taken from the front of the short ribs." From: bonappetit.com

1lb chuck steak, cut into 1” pieces
1 bay leaf
1 peeled onion
3 large beets
2 cans sauerkraut
1 can of tomato paste
1 cup of brown sugar
salt and pepper

Simmer steak in a large pot of water with the bay leaf and onion.

While the meat is cooking, roast beets, peel them, and cut into bite-sized pieces.

When the meat is tender, pull out the onion, let cool, and thinly slice before returning to the pot.

Add sauerkraut plus juices to pot along with tomato paste and beets.

Simmer for a few minutes until the mixture is a bright red.

Add sugar, stir to dissolve, season with salt and pepper, and simmer about 15 minutes longer.