Ukrainian Classic Borsch

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 1/2 lbs short rib of beef
• 1 lb lamb 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)
• 2 large beets, baked (about 1 1/4 pounds)
• 4 medium boiling potatoes, peeled and cut into large pieces
• 1 lb fresh ripe plum tomatoes, 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

Recipe

• 1 for 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.
• 2 add the remaining stock ingredients and reduce the heat to low.
• 3 simmer, partially covered, until the meat is tender, at least 45 minutes.
• 4 when the stock is ready, remove the beef, lamb, and marrow bones, and set all but the marrow bones aside.
• 5 strain the stock through a fine sieve into a clean large pot and discard all the solids.
• 6 preheat the oven to 375°f.
• 7 meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
• 8 bake the beets until tender, 1 1/4 hours.
• 9 do this while the stock is cooking.
• 10 for the soup: allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
• 11 bring 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.
• 12 season to taste with sugar, pepper, and additional lemon juice and salt.
• 13 simmer for 15 more minutes.
• 14 cut the beef into bite-size pieces and scrape all the meat off the bones.
• 15 add meat to the soup.
• 16 simmer for 15 more minutes.
• 17 remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
• 18 let stand at least 15 minutes before serving.
• 19 serve with sour cream.
• 20 serves 12 to 14.