Traditionally, Russian borscht is prepared with beef, but you can make it with any meat you like.
Prep Time20 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr30 minutesmins
Course: Soup
Servings: 10people
Author: Irina
Ingredients
1 1/2poundslice of bone-in beef shank(with a lot of meat)
1bayleaf
salt and pepperto taste
15cupswatercold
3mediumpotatoes peeled, cut into 1/2-inch cubes
2 mediumcarrotspeeled and shredded
3mediumbeetspeeled and shredded
1/2onionchopped
300grcabbage(about 1/2 small cabbage) shredded
2Tbspolive oil
3Tbsptomato paste
1Tbspsugar
1/4 cup fresh parsleychopped
Instructions
In the large pot, add the beef, one bay leaf, 2 teaspoons of salt and cold water. Bring to a boil.
Carefully remove the scum with a slotted spoon, or you can strain it and then start fresh with clean meat and clean water. Bring it to a boil one more time, then reduce heat to medium and simmer for about 50 minutes.
While your meat is cooking, get your veggies ready.
Heat the olive oil in a large skillet over medium heat. Add grated carrots along with onion and sauté until nice and golden.
Add beets and cook for 4 minutes stirring. Then stir in the tomato paste and cook for another 10 minutes, stirring frequently.
Once the meat is ready, add potatoes. Allow to simmer for about 10 minutes.
Add sliced cabbage into the stock and cook for 5 minutes.
Stir in the sautéed vegetables and cook for 5 more minutes.
Stir in parsley and sugar.
Taste the borscht for flavor. Feel free to add more salt and pepper.