Ingredients
Stock
- 3 qt Water
- 2 lb Ham Bone
- 2 lb Beef Marrow Bones
- 1 lb Beef Shank
- 3 Bay Leaves
- 10 Green Peppercorns
- 5 sprigs Dill do not substitute with dried
- 5 sprigs Parsley do not substitute with dried
- 2 stalk Celery and Leaves
- 2 med Parsnip coarsely chopped
- 2 lg Carrot divided
- 2 lg Yellow Onion divided
Borscht
- 2 med Beets
- 3 med Potatoes
- 2 tbsp Olive Oil
- 1 med Green Pepper
- 1/2 head Cabbage
- 2 clove Garlic minced
- 28 oz Canned Peeled Plum Tomatoes drained and diced
- 1 tbsp Tomato Paste
- 1 tbsp Honey
- 2 shot Vodka
Servings: cups
Instructions
- STOCK: In a large stock pot, add water, ham bone, beef marrow bones, and beef shank and bring to a simmer. While waiting for boil, make a bouquet garni of dill, parsley, peppercorns, and bay leaves in a cheese cloth sachet; peel and coarsely chop parsnip, 1 carrot, celery, and 1 onion quartered. Before adding to stock, skim off foam that rises to the surface. When foam subsides, add chopped veggies and bouquet garni, cover and gently simmer for about 3 hours.
- Halfway through preparing stock, preheat oven to 400°F. Slice stalk off beets and wrap in tin foil and place in baking pan. Cook in oven for about 1.25 hours.
- Take beets out of the oven and let cool, hand peel.
- When stock is complete, strain solids from the stock and pick and save meat from bone and fat; set aside. Discard all other solids.
- SOUP: Maintain a gentle simmer as you build your borscht. Dice beets and add to stock. Peel and dice potatoes and add to stock. While potatoes cook, dice and saute green pepper, 1 onion, and 1 carrot in a large saucepan with olive oil until al dente. Add diced cabbage and saute for about 10 minutes. Add to soup. You might need to saute veggies in 2 batches to accommodate standard 12" kitchen pans.
- Add meat, dice tomatoes, tomato paste, garlic, and honey. Pour yourself a shot of vodka and a shot for the borscht, cheers, drink, add. Simmer until you think it's done (about an hour). Serve with a dollop of sour cream and sprig of dill.
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