Spiced Beef Borscht with Honey — Harissa and Honey Brisket Borscht
A Polish-Israeli-North African showpiece, the Eastern European beetroot borscht tradition rebuilt with slow-braised brisket and a harissa and honey base so the Ashkenazi Jewish beef broth tradition and the North African spice heat and the Eastern European sweet-sour beetroot depth produce one extraordinary pot that belongs to all three traditions.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat brisket dry and season all over with salt and pepper. Finely dice 1 large onion and 1 medium carrot. Dice 1 celery stalk. Finely grate 2 garlic cloves. Peel and cut 300g beetroot into 2cm cubes. Chop 10g fresh dill. Measure harissa paste, honey, tomato paste, red wine vinegar, beef stock, and have bay leaf ready.
Sear
Heat 1 tbsp neutral oil in a medium heavy casserole or Dutch oven over high heat. Sear brisket 2–3 minutes per side until deeply browned. Remove and set aside.
Saute
Reduce heat to medium. Add diced onion and cook 5–6 minutes until golden. Add garlic and stir 1 minute. Add harissa paste, honey, and tomato paste; stir 2 minutes until darkened.
Build
Add beetroot, carrot, and celery; toss to coat in harissa base. Add red wine vinegar, beef stock, bay leaf, and salt. Stir to combine and bring to a simmer.
Braise
Return brisket fat-side up. Cover tightly and braise over lowest heat 1 hour 45 minutes until brisket is completely tender and beetroot has collapsed into the broth. Remove brisket and slice thickly or pull into large chunks; return to pot. Remove bay leaf.
Plate
Taste and adjust seasoning—harissa heat, honey sweetness, and beetroot-vinegar tang should all be present. Ladle into deep bowls ensuring each portion has brisket and beetroot chunks. Top each with about 1 tbsp soured cream, scatter dill over, and serve with horseradish sauce and warm rye bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.