Borscht

Name: Borscht
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 8 people
Ingredients: ½ lb beef shank with bone; ½ lb pork shank with bone; 8 cups water; ¾ lb Raw beetroot; ⅓ lb onions; 1 clove garlic; ⅔ lb potatoes; ¼ lb carrots; ½ lb cabbage; 2 teaspoons tomato paste; 2 tablespoons neutral vegetable oil; 2 tablespoons finely chopped dill; 2 tablespoons chopped parsley; 2 bay leaves; 1 tablespoon caster sugar; 1 lemon; Smetana; salt; pepper; Dutch oven

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4.0

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Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 40 mins
Servings
8 people
Course
Main Course
Cuisine
Russian, Polish, Ukrainian, Eastern European

Borscht

Heidi Matthews

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Borscht (борщ), is a soup of Ukrainian origin, prepared in several countries of Eastern Europe. It traditionally contains beetroot, which gives it its characteristic burgundy red color.

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Ingredients

Servings

½ lb beef shank with bone cut into pieces
½ lb pork shank with bone cut into pieces
8 cups water
¾ lb Raw beetroot grated
⅓ lb onions grated
1 clove garlic crushed
⅔ lb potatoes diced
¼ lb carrots grated
½ lb cabbage grated
2 teaspoons tomato paste
2 tablespoons neutral vegetable oil
2 tablespoons finely chopped dill
2 tablespoons chopped parsley
2 bay leaves
1 tablespoon caster sugar
1 lemon freshly squeezed (or 6 tablespoons of vinegar)
Smetana
salt
pepper

Equipment

Dutch oven

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Instructions

In a large pot, add the water and bring it to a boil.
Immerse all the pieces of meat and 1 bay leaf in simmering water. Cook over medium heat for 20 minutes.
Then lower the heat and cook over low heat for 1 hour, skimming off the foam that could eventually form.
Add the carrots and potatoes to the pot. Mix well and cook for 5 minutes.
Add the cabbage and mix well.
Season with salt and pepper and add the garlic, half the parsley and half the dill.
Cook over low to medium heat and covered for 15 minutes.
In a Dutch oven over medium heat, sweat the onion and add the beetroot and mix the two well. Sauté for 2 minutes and add this mixture to the pot.
Add the sugar, and the second bay leaf and mix well.
Cook for 2 minutes, covered, then add the lemon juice and the tomato paste and mix well.
Cover and cook for 10 minutes over low heat, stirring regularly.
Turn off the heat and let stand for 15 to 20 minutes before serving with smetana on top.
Sprinkle the rest of the parsley and dill.