Hey kosherstreet fans,
Another great recipe using Borscht! – This sweet, and tangy recipe will make this roast recipe a real winner with your family. Served hot or cold this recipe is delicious anytime of year.
3-4 lb roast
3 Tbsp. olive oil
1 onion, diced
2 cups sliced mushrooms
2 cups Borscht
¼ cup pineapple juice
½ cup orange juice
Preheat oven to 400 degrees.
Generously spice the outside of your roast with salt, pepper, paprika, garlic, and parsley.
In a large saucepan, heat 2 Tbsp. olive oil. Add seasoned roast and sear on both sides until browned. Remove, wrap tightly in foil and let rest on counter for 10 minutes. Still wrapped, place in pan and bake in oven for 20 minutes or until meat thermometer reads 150 degrees.
Meanwhile, in the same saucepan, heat 1 Tbsp. olive oil. Add diced onions and sauté until they start to turns translucent. Add mushrooms, pepper, garlic, paprika, and parsley, cook all together until vegetables are tender. Pour in 1 cup of Borscht (with the beet pulp) and using a wooden spoon, deglaze your pan, scraping up all the good bits on the bottom. Add pineapple and orange juices bring the mixture to a boil.
After removing meat from the oven, unwrap and add to pot, pouring the remaining 1 cup of Borscht. Cover, and let simmer for 30 minutes. Remove meat from pot, let it rest on the counter 15 minutes before cutting. Serve with vegetables and juices from pot on top.
Originally published in Binah Magazine-4-11-11