Ukrainian Borsch Recipe
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Category: |
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Ingredients: |
Ingredients: 1-1/2 pounds beef short ribs
1 pound pork ribs
2 beef marrow bones
3 quarts water
1 carrot, peeled
2 medium parsnips, peeled
1 stalk celery & leaves
1 tablespoon salt
1 bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns tied in a cheesecloth bag)
1-1/2 pounds red beets, green tops removed
4 cups shredded green cabbage
1 carrot, julienned
4 medium potatoes, peeled and cut into large pieces
1 pound fresh ripe plum tomato, peeled and chopped or 1 (16 ounce) can plum tomatoes, drained and chopped
3 tablespoons tomato paste
Season to taste with
2 teaspoons sugar, to taste
Ground black pepper to taste
1/4 cup fresh lemon juice, more to taste
4 cloves garlic, minced
3 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons chopped fresh dill
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Directions: |
Directions:Put the ribs, marrow bones and water in a large soup pot. Bring to a boil over high heat, skim off the foam as it rises to the top. Add the carrot, parsnip, celery, and salt. Bring to a boil, reduce heat, partially cover, simmer until meat is tender, 1 to 2 hours.
Meanwhile, preheat oven to 375. Wash and dry beets, wrap in foil and bake until tender, 1 hour. Remove meat and bones from broth. Strain stock through a fine sieve into a large clean pot. Bring the stock to a boil and add the cabbage, onion, carrot and potatoes. Simmer 20 minutes. Peel and julienne the beets, and add to the stock along with the chopped tomato, tomato paste, sugar, black pepper, and lemon juice. Adjust seasoning. Simmer 15 minutes. Cut the meat into bite-size pieces and add to soup. Simmer 15 minutes. Remove the borsch from the heat and sprinkle with the garlic, parsley and dill. |
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