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| | | | | | Russian food. Borscht Borscht (borsch) is a hearty soup traditionally prepared from beets
and cabbage and served with a dollop of sour cream is a most popular first course. There are no less than 40 varieties of
hot and cold borshch, depending on the vegetables and or meat in them, even some that don't have any beets at all. All
borscht recipes are slowly simmered for maximum flavor. The tiny garlic buns, which are often served with it, are akin to
the ubiquitous garlic bread of Italian cuisine.
They prepare such borscht extraordinary appetizing at restaurants in
Russia, it is even better, when prepared in domestic conditions. Foreigners bring home this recipe, and all
the same it is impossible to prepare borscht by completely Russian way. They buy again the ticket to Moscow to try
the original borscht. | | | | |
| | | Borscht (Broth ingredients) Amount | Measure | Ingredient | | 1
1/2 | lb | Beef chuck roast boneless | | 1 | lb | Beef marrow
bones | | 1 | lb | Ham bone meaty | | 1 | ea | Onion large grated | | 1 | ea | Carrot grated | | 3 | qt | Water | | 1 | ea | Turnip peeled & grated | | 1 | ea | Celery rib w/leaves sliced* | | 3 | ea | Dill sprigs*
| | 3 | ea | Parsley sprigs* | | 12 | ea | Black peppercorns whole* | | 4 | ea | Bay leaves* | | | Soup (ingredients) | 3 | ea | Beets large peeled grated | | 4 | ea | Potatoes peeled and cubed 1" | | 16 | oz | Plum tomatoes skinned & - coarsely chopped | | 1 | ea | Onion large chopped | | 1 | ea | Carrot sliced | | 1 | ea | Bell pepper chopped | | 1/4 | c | Sunflower oil | | 1 | t | Salt | | 1 | c | Cabbage shredded | | 3 | tb | Tomato paste | | 6 | ea | Prunes pitted & chopped | | 1 | t | Honey | | 1 | t | Black pepper fresh ground | | 1/2 | c | Sour cream or plain yogurt | | 4 | ea | Garlic cloves minced | | 2 | ea | Bacon strips fried & - crumbled
| | 2 | tb | Parsley fresh chopped | | 3 | tb | Dill fresh chopped
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(Broth instructions)
Serving Size
: 12 All ingredients marked with the { * } are to be placed in a small cloth bag. Tie the bag shut and place into the stock pot. Place meat bones, meat, and water
in a large stock pot and bring to a boil over high heat. Skim the foam as needed. Add the remaining stock ingredients, cover,
reduce heat to low and simmer for 1 hour.
(Soup instructions) Preheat the oven to 375 degrees F.
Wash, dry, and peel the beets. Wrap them in aluminum foil and bake in oven for 1 hour 15 minutes. Remove from
oven, allow to cool and dice 1/4".
Remove the ham bone, meat & marrow bones from the stock. Set the marrow
bones aside. Strain the stock through a fine sieve into a clean pot. Discard the solids. Bring the stock to a boil add the
tomatoes, potatoes and salt & pepper and cook for 10 minutes on low heat covered. Cook the onions, carrot, & Bell
pepper in a cast iron skillet for approx. 5 minutes. Stir in the cabbage and continue to cook the vegetables for 10 more minutes.
Remove the vegetables from heat and add to the stock. Sprinkle the juice of a lemon over the beets and add them
to the stock. Add the tomatoes, tomato paste, and honey to the stock and continue to Remove the meat from the bones, strip
the marrow out of the marrow bones, and cube the beef 1/2" & add all of this to the stock and cook for 15 minutes
more. Remove from heat.
Olga's notes: Serve after adding dill fresh chopped and a generous
dollop of sour cream to each bowl
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