0 from 6 votes
Borscht
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.
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
Ingredients
- 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
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.
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