Borscht...A Beautiful Soup for the Holidays
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A thick hearty soup from the Ukraine
Ingredients
  • 1-2 lbs beef short ribs, shank , etc. You can use whatever meat you desire form pork, chicken or lamb.
  • 1 large onion
  • 4 carrots peeled and chopped fine.
  • 3-4 medium potatoes peeled and chopped.
  • 1-2 golden beets optional* ( had on hand)
  • 3-4 cloves garlic minced
  • a touch of vegetable or olive oil
  • ⅛ tsp Celery seed
  • salt and black pepper to taste
  • 1 small head of white cabbage shredded
  • 3 qts or more of beef stock ( can use bouillon and water)
  • 3-4 large red beets peeled julienned into strips
  • ½ cup chopped fatty bacon, guanciale or other fatty pork
  • 1 can tomato paste
  • Bay Leaf
  • 2 tablespoons of red wine vinegar
  • 1-2 tbsp sugar
  • Sour cream to garnish
  • Fresh Dill & Parsley to garnish
Instructions
  1. Preheat oven to 425.
  2. In a large Dutch Oven add the beef shanks, ribs, etc and the peeled and chopped potatoes, carrots, golden beets,onions, and garlic.
  3. Toss with a little oil , season with salt and pepper and roast for about 45 minutes to 1 hour until softened and browned.
  4. In a separate skillet , render fat a bit from the bacon or fatty pork product and the peeled and julliened red beets. Saute for a few minutes.
  5. Add the tomato paste to the beets. Continue to saute.
  6. Add the vinegar to the beets and mix well. Remove from heat and set aside.
  7. Remove the Ducth Oven form the oven and place on stove top.
  8. Add the 3 qts of stock or water and bouliion.
  9. Bring to a simmer on a low heat and adjust seasonings to taste. Now's the time to add more salt etc.
  10. Add cabbage, celery seed, bay leaf.
  11. Cover and simmer for 2-3 hours until beef is tender. At this point you may add more liquid if needed.
  12. For the last 10 -15 minutes of cooking add the red beets, tomato mixture to the soup base. Add sugar.Simmer uncovered .
  13. Adjust seasonings( maybe add more vinegar ,salt or pepper).
  14. Remove from heat after 15 minutes.
  15. Let sit for at least 45 minuted before serving.
  16. Garnish with fresh sour cream , dill and parsley.
Notes
Do not overcook the beets in the soup. Only add at the last stage and cook no longer than 15 minutes in the soup. You can adapt this recipe to incorporate may types of seasonal produce or using what ever meat you like on hand. You can also make it completely vegan by omitting the animal products and meat.
Recipe by COCO COOKS at https://www.coco-cooks.com/2011/12/borscht-a-beautiful-soup-for-the-holidays/