Borscht
Amazing, hearty borscht. Well worth the time. Serve with a dollop of sour cream and a sprig of fresh dill.
Servings Prep Time
8cups 2hours
Cook Time
5hours
Servings Prep Time
8cups 2hours
Cook Time
5hours
Ingredients
Stock
Borscht
Instructions
  1. 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.
  2. 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.
  3. Take beets out of the oven and let cool, hand peel.
  4. When stock is complete, strain solids from the stock and pick and save meat from bone and fat; set aside. Discard all other solids.
  5. 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.
  6. 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.