Borscht
- Ready In:
- 4hrs 20mins
- Ingredients:
- 17
- Serves:
-
12-14
ingredients
-
For the Stock
- 1 1⁄2 1 1/2 lbs beef shank or 1 1/2 lbs beef flank steak
- 1 meaty ham bone (about 1 pound)
- 2 beef bones with marrow (about 1 pound)
- 3 quarts water
- 1 onion
- 1 carrot, peeled
- 2 medium parsnips, peeled
- 1 stalk celery & leaves
-
For the Bouquet garni (tied in a cheesecloth bag)
- 3 dill sprigs
- 3 parsley sprigs
- 4 bay leaves
- 10 black peppercorns
- salt, to taste
-
For the Soup
- 2 large beets (about 1 1/4 pounds)
- 4 medium boiling potatoes, peeled and cut into large pieces
- 1 lb fresh ripe plum tomato, peeled and chopped (or 1 can (16 ounces)
- salt, to taste
directions
- Preheat the oven to 375°F.
- In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
- Add the remaining stock ingredients and reduce the heat to low. Simmer, partially covered, until the meat is tender, at least 45 minutes.
- Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil. Bake the beets until tender, 1 ¼ hours.
- Allow the beets to cool until manageable, then stem and peel them and cut into julienne strips or fine dice.
- When the stock is ready, remove the beef, ham bone, and marrow bones, and set all but the marrow bones aside. Strain the stock through a fine sieve into a clean pot and discard all the solids.
- Bring the stock to a boil, add the potatoes and tomatoes, and season with salt. Reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
- While the vegetables are cooking, heat the oil in a large skillet over medium heat. Add the onion, carrot, and green pepper, and sauté over medium heat until the onion and green pepper are slightly softened, 5 minutes. Stir in the cabbage and continue to sauté the vegetables, stirring occasionally, until the cabbage is softened, 10 minutes more. Add the vegetables to the soup.
- Sprinkle the beets with ¼ cup lemon juice and add them to the soup. Stir the soup and simmer, uncovered, for 5 to 7 minutes.
- Add the tomatoes, tomato paste, and prunes. Season to taste with sugar, pepper, and additional lemon juice and salt, if desired. Simmer for another 7 minutes.
- Cut the beef into bite-sized pieces and scrape all the meat off the ham bone. Add both meats to the soup.
- Remove the borscht from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each of parsley and dill. Let stand for at least 15 minutes before serving. Serve garnished with additional chopped fresh herbs and pass the sour cream.
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RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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