Traditional beet-based borscht is the quintessential Russian soup. While borscht can be served cold in the summer, this recipe delivers a steaming pot of hearty, winter soup.
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Ingredients:
1 pound cubed beef stew meat
1 marrow bone or meaty beef bone
1 medium clove garlic, peeled
1 medium carrot, peeled and coarsely chopped
1 medium celery stalk, coarsely chopped
1 medium leek, coarsely chopped
1 bay leaf
12 whole black peppercorns
6 medium red beets
1/4 head green cabbage, shredded (about 3 cups)
1/2 cup minced fresh dill
1/2 cup sour cream, for garnish
Directions:
Combine beef, bone, garlic, carrot, celery, leek, bay leaf, and peppercorns with two quarts water in a large pot. Cover and bring to a boil over high heat. Reduce heat to medium low and simmer for two hours. Meanwhile, place unpeeled beets in a separate saucepan, cover with water, and cook over medium heat until soft, about 40 minutes. Let cool slightly, then peel and dice.
Strain beef mixture, reserving broth and discarding solids. Return broth to the pot and add beets and shredded cabbage. Cook until flavors meld, about 20 minutes more. Season with salt as needed, and serve in bowls garnished with minced dill and a dollop of sour cream.
Servings: Serves six to eight
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