Borscht is perhaps the best-known Russian dish. Made with beetroots and an array of other veggies — most often cabbage and carrots — this rich soup has a decidedly red-pink color and a rich flavor. It is a favorite throughout Russia and also in the Ukraine, and it has become increasingly common in the United States for another reason: it's healthy. What could be healthier than a veggie soup, right? Here is a traditional Russian recipe for borscht that you can make in your home kitchen.
Ingredients:
- 3 pounds beef shanks or similar soup bones
- 2 quarts water
- 3 medium onions
- 3 medium carrots
- 2 ribs of celery
- 1 pound of beets
- 2 cups shredded cabbage
- 2 tablespoons tomato paste
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon fresh dill
- 1 teaspoon lemon juice
- canola oil
- additional salt and pepper
Making the Stock Base:
The first step to making borscht is making your own beef stock. If you are in a hurry, you can instead buy canned beef stock at the store, but it won't have quite the same level of richness and homemade appeal.
Start by sprinkling the beef shanks with salt and pepper. Heat some canola oil in a large, enamel Dutch oven, and then sear the beef shanks on all sides. Add the water to the pot, and then add one onion, one carrot, and one rib of celery, all roughly chopped. Bring to a simmer, and simmer for 30 minutes. Scoop any scum off the top of the stock, and continue simmering for another 2 hours.
Let the stock cool until you're able to handle it. Strain out the meat and veggies. Pull the meat from the bones, and add it back to the pot. Throw away the meat bones and vegetables.
Making the Soup:
Chop the remaining onions, carrots, and celery, and then add them to the soup pot along with the beets (chop them first, too), and cabbage. Stir in the dill, 1 teaspoon salt, 1/2 teaspoon black pepper, lemon juice, and tomato stock. Bring the mixture to a simmer. Simmer for about 30 minutes with the lid off to thicken the soup slightly. Then, put the lid on the pot and simmer for an additional 10-15 minutes, or until the veggies are very tender.
Serve your borscht in large bowls and top it with a dollop of sour cream, if desired. Enjoy!
