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By: Olga Drozd
Dec 10, 2003
For a good borsch, is to prepare the stock and vegetables correctly, strictly observing the proper order in which the ingredients are added. The amount of sugar included is a source of great dispute among borsch lovers. Some like it sweet and mild, others, myself included, prefer it tart and zesty. Adjust the amount of sugar and lemon juice to suit your taste. Borsch tastes better the next day.
SERVES 12 (change servings and units)
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Ingredients
STOCK
1 1/2 lbs short rib of beef
1 lb pork ribs
2 beef bones with marrow
3 quarts water
1 carrot, peeled
2 medium parsnips, peeled
1 stalk celery & leaves
salt
1 bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns tied in a cheesecloth bag)
SOUP
2 large beets, baked (about 1 1/4 pounds)
4 medium boiling potatoes, peeled and cut into large pieces
1 lb fresh ripe plum tomato, peeled and chopped or
1 (16 ounce) can plum tomatoes, drained and chopped
salt, to taste
1 large onion, chopped
1 large carrot, peeled and cut into julienne
1 large green bell pepper, cored, seeded, and diced
4 cups shredded green cabbage
1/4 cup fresh lemon juice, more to taste
3 tablespoons tomato paste
2 teaspoons sugar, to taste
fresh ground black pepper, to taste
4 garlic cloves, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
sour cream
Directions
1FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
2Add the remaining stock ingredients and reduce the heat to low.
3Simmer, partially covered, until the meat is tender, at least 45 minutes.
4When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
5Strain the stock through a fine sieve into a clean large pot and discard all the solids.
6Preheat the oven to 375°F.
7Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
8Bake the beets until tender, 1 1/4 hours.
9Do this while the stock is cooking.
10FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
11Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
12Season to taste with sugar, pepper, and additional lemon juice and salt.
13Simmer for 15 more minutes.
14Cut the beef into bite-size pieces and scrape all the meat off the bones.
15Add meat to the soup.
16Simmer for 15 more minutes.
17Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
18Let stand at least 15 minutes before serving.
19Serve with sour cream.
20Serves 12 to 14.
Leave some on the fire when you are hastily retreating. Some of have aquired a taste for Russian food.
