Borscht Nachos

Robin Bashinsky
Updated

Yes, Borscht Nachos. As in, sweet, earthy beet chips piled high with shredded beef—robustly flavored from a braise with ketchup and paprika—quark (which is a lot like a soft cream cheese, exhilarated with the lively funk of buttermilk), salty and rich queso fresco, bright and tangy sauerkraut, zingy pickled wax peppers, plus fresh radishes and dill for good measure. It's the food mash-up we've all been waiting for (even if we didn't know it). 

Serves 12 (serving size: 1/2 cup chips, 1/2 cup toppings)

Ingredients

BEEF
1 tablespoon kosher salt, divided
1 tablespoon hot smoked paprika
1 (1 1/2-lb.) boneless chuck roast
2 tablespoons canola oil
1 cup beef stock
1/4 cup ketchup
PICKLED PEPPERS
1 cup apple cider vinegar
1 cup water
1/2 cup granulated sugar
1/4 cup kosher salt
2 small Hungarian wax peppers, cut into 1/4-in. rings
NACHOS
6 cups beet chips
6 ounces quark (fresh cheese)
2/3 cup prepared sauerkraut
3 ounces queso fresco, crumbled (about 3/4 cup)
1/2 cup thinly shaved radishes
1/3 cup dried dill weed
1 teaspoon kosher salt


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