In trying to find an internet recipe for Borscht, I discovered several facts. Just as the basic ingredients for chili are beans, peppers, tomatoes, etc., the basic ingredients for Borscht might be beets, carrots, garlic, cabbage, potatoes, and plenty of dill. Borscht, like chili, can vary between families and between Russians, Ukranians, Poles, etc. However, many of the Borscht recipes on the internet are given poor reviews by those of Eastern European ethnicity because some of the ingredients are not typical to genuine Borscht. Would we add lettuce or oranges to a chilli recipe? Nor should we add cloves, sugar, parsnips, or celery in making traditional Borscht.
Time: 3 hours. Yield: 4 to 6 servings.
2 Lbs beef shank (a soup bone in addition is also nice)
6 C water
1 onion medium, quartered
2 carrots medium, peeled and quartered
1 6oz tomato paste
3 red beets medium, scrubbed well and cut into julienne strips
4 garlic cloves, peeled and minced
½ Lb cabbage shredded
2 tomatoes, cored and chopped coarsely
1 bay leaf
2 T red-wine vinegar
1 Lb potatoes, cubed (I like the Yukon or reds unpeeled)
2 t sea salt
taste freshly ground black pepper
⅓ C dill, chopped
For the garnish:
In a Dutch oven, brown the beef on all sides. Add 6 cups of water, quartered onion and carrots. Bring to a boil, and then lower heat to simmer gently for 1 hour and 30 minutes.
Stir in and dissolve the tomato paste. Add the beets strips, minced garlic, shredded cabbage, chopped tomatoes, bay leaf, and red-wine vinegar. Bring to a boil, and then lower heat to simmer gently for 1 hour and 30 minutes. Stir occasionally.
Add the cubed potatoes and remove the meat. After discarding the bones, slice the meat and return it back into the pot. Add the salt, pepper, and the dill. Return to a boil for about 2 minutes.
Serve the soup, topped with some sour cream and sprinkle with some dill.
Copyright 2008 by Beth Piepenburg. All rights reserved.