Russian Borsch

Name: Russian Borsch
Ingredients: Stock:; 3 quarts of water; 1 bouquet (cheese cloth) with 3 bay leaves, 10 pepper corns and 3 springs of dill and parsley respectively; 1 ham bone around 1lb; 2 beef marrow bones around 2 lbs; 1 pound beef shank; 2 medium sized parsnips peeled and cut; 1 large carrot, peeled and cut; 1 celery rib with the leaves, cut; 1 large yellow onion quartered; salt and pepper to taste; Soup:; 2 medium sized beets around 1 /4 lbs; 1/2 head of medium sized green cabbage; 1 yellow onion, diced; 1 large carrot, peeled and diced; 1 green pepper, sliced; 3 medium size potatoes; 2 cloves of garlic, minced, 1 16 oz can of diced plum tomatoes, drained; 1 tablespoon tomato paste; 1 tablespoon honey; End Garnish; Sour Cream; Fresh dill sprigs

24 ingredients

1 steps

Ingredients

Stock:
3 quarts of water
1 bouquet (cheese cloth) with 3 bay leaves, 10 pepper corns and 3 springs of dill and parsley respectively
1 ham bone around 1lb
2 beef marrow bones around 2 lbs
1 pound beef shank
2 medium sized parsnips peeled and cut
1 large carrot, peeled and cut
1 celery rib with the leaves, cut
1 large yellow onion quartered
salt and pepper to taste
Soup:
2 medium sized beets around 1 /4 lbs
1/2 head of medium sized green cabbage
1 yellow onion, diced
1 large carrot, peeled and diced
1 green pepper, sliced
3 medium size potatoes
2 cloves of garlic, minced, 1 16 oz can of diced plum tomatoes, drained
1 tablespoon tomato paste
1 tablespoon honey
End Garnish
Sour Cream
Fresh dill sprigs

Directions

1

{"0":"Get a large soup pot and pour the 3 quarts of water into it, bring to a boil","1":"-Add the bones and meat and bring back to a boil","2":"-Skim the surface of the water as foam rises to the top.","3":"-Pre-Heat oven to 400 degrees","4":"-When the foam subsides, add the veggies, turn heat down and let simmer for about an hour and a half, up to 3 hours is okay.","5":"-When stock is done, strain out all the solids","6":"-Discard veggies and bones, keep meat","7":"-Bring stock back to a boil.","9":"-Slice beets off stem","10":"-Wrap the beets in tin foil and place in oven for an 1 hour and 15 minutes.","12":"-Clean and peel potatoes","13":"-Cut them into bite size pieces nd add to stock","14":"-Reduce heat and let simmer for about 15 min.","16":"-Place the pepper, onion and carrot into a saucepan with oil and saute until pepper and onion and soft. About 10-15 min","17":"-Add cabbage, saute another 10 min.","19":"-When beets are done let them cool, then, using your fingers, peel them and slice off the bottoms and slice beets into 8 pieces","21":"-Add veggies to the soup, let simmer for about 15 min","22":"-Add beets to stock, the broth should change color and become red.","24":"-About 10 min later add tomatoes and paste.","25":"-Add honey for taste and salt and pepper","27":"-Add minced garlic","29":"-Add remaining pieces of meat, cut into bit sized pieces","31":"-Let borsch simmer until you are ready to serve","33":"This soup is BEST served the following day, but it is tasty after you make it.","35":"Freeze leftovers if necessary.","37":"Serve with sour cream dollop and fresh dill sprig."}