Jun 27, 2019 • Borscht, or Borsch, is a staple dish in Russia, Ukraine and some Eastern European countries. Each and every family would have its own secret recipe; so, today, I am sharing my family recipe.
For the beef stock, you will need: some bones. I am using beef bone marrow bones. I am also using some gelatin and meat: ox tails, and some lean meat – top sirloin.
Ingedients:
1 onion
1 carrot
1 parsnip
1 celery stalk
Some parsley Dry spices like such as bay leaves, coriander seeds and black peppercorns
Salt and pepper to taste
one dry chilli pepper
3 medium size beets (with beet greens)
4 medium size potatoes
2 medium size carrots
1 parsnip
2 cloves of garlic
1 head of green cabbage
celery greens
1 bunch of parsley
1 bunch of dill
2 tbsp white vinegar
To serve you will need:
2 cloves of garlic
Fresh dill
Sour cream
Method:
In a large stock pot add all your meat and vegetables for the stock (you don't need to peel the vegetables, since they are going to be discarded after the stock is done).
Add spices.
Add cold water to cover stock size ¾ of a way up and boil.
Before the boiling process has started, collect and discard the foam that appears on the top.
Leave to simmer for about an hour.
Peel beets.
After one hour of simmering time, take out the bone marrow bones – you can enjoy them with just a sprinkle of salt or as a spread it on toast.
Add beets to simmering stock and cook until beets are fork tender.(about 30-35 minutes).
Take out the meat and beets. Set aside to cool. Strain beef stock and return to pot. Set on slow simmer. Add grated carrots and grated parsnip, cook for 10 minutes. Add chopped beet greens and chopped beet stalks. Add cubed potatoes and cook for 10 minutes. Add chopped cabbage and cubed meat. Cook until cabbage is just al dente. Grate beets, add chopped garlic and vinegar. Add to soup along with fresh herbs, Turn off the heat and close the lid. Let sit for 10 minutes. Enjoy Borsch(t) with chopped garlic, fresh dill and sour cream.
Serve with Russian black bread.
