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1
Preheat the oven to 400.
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2
In a shallow baking dish, cover the beets with foil and bake until tender, about 1 hour.
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3
When cool enough to handle, peel the beets and cut them into 1/2-inch dice.
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4
Meanwhile, season the meat with salt and pepper and toss with flour just until lightly coated.
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5
In a large enameled cast-iron casserole, heat 1 tablespoon of the oil.
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6
Add half of the meat and cook over moderately high heat until browned all over; transfer to a bowl with a slotted spoon.
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7
Repeat with 1 tablespoon of oil and the remaining meat.
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8
Add the remaining 1/4 cup of oil to the casserole.
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9
Stir in the red cabbage, onions, fennel, garlic and paprika.
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10
Cook over moderate heat, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
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11
Add the vinegar and honey and cook over moderately high heat until the vegetables start sticking to the casserole and browning lightly, about 3 minutes.
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12
Add the beets, browned meat, chicken broth and thyme sprigs and bring to a boil.
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13
Cover and simmer over low heat until the meat is very tender, about 1 hour and 15 minutes.
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14
In a medium bowl, mix the sour cream with the horseradish and chives and season with salt and pepper.
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15
Discard the thyme sprigs and season the borscht to taste with salt, pepper, vinegar and honey.
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16
Serve in cups or bowls, passing the horseradish cream at the table.
