MY MAMA CLASSIC RUSSIAN BORSCHT

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 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
  • (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

Directions

  • 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.
  • http://www.subzerolosangeles.com

Notes

We have borsch, borscht, borshch, beet soup, cold beet soup, Ukrainian Borsch, Russian Borsch, Polish Borsch, Jewish borscht, Lithuanian Borsch, Christmas Eve Borsch, Sviata Vechera Borsch, other meatless borsch, etc. There are as many borsch recipes as there are cooks in Eastern Europe but we will guarantee that what we present is kitchen tested and taste tested and approved by family.

Categories:

Author Credit: Folks :)

Website Credit: http://www.subzerolosangeles.com

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