BeefHome Chef

Borscht

For Beef stock will need: some bones: I am using beef bone marrow bones, some gelatin meat: I am using ox tails, and some lean meat: I am using top sirloin.

To make your beef stock flavorful you will need:

1 onion

1 carrot,

1 parsnip

1 celery stalk

some parsley and

dry spices like: bay leaves, coriander seeds and black peppercorns.

Also, some salt and pepper to taste and one dry chilly pepper.

For Borscht you will need:

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 them, 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. Set to boil. Right before boiling process have started collect and discard the foam that appeared on the top. Leave to simmer for about an hour.

Peel beats. After one hour simmering time, take out bone marrow bones and you can enjoy them with just a sprinkle of salt or 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 Borscht with chopped garlic, fresh dill and sour cream. Serve it with Russian black bread.

Categories:
Beef Home Chef
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