Subj : Borsch
To   : All
From : Ben Collver
Date : Mon Oct 07 2024 09:53:31

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Borsch
 Categories: Russian, Soups
      Yield: 1 Batch

    500 g  Beef on bone (1 lb)
    400 g  Beef bones (1 lb)
      1    Smoked pork hock
      3 md Beets; up to 4
      2    Onions
      1    Carrot
      3 cl Garlic; up to 4
      1    Red bell pepper
      3    Tomatoes; up to 4
      2 tb Tomato paste
      2    Potatoes; up to 3
    1/2    Cabbage
      1 tb Table vinegar
           Bay leaf
           Sugar; salt, pepper
           Lard
           Dill; parsley
           Sour cream

  Prepare your stock. Place your meat in a large pot and cover with 3
  to 4 liters of cold water. Add the bay leaf and a few black
  peppercorns. Bring the liquid to a boil, and skim off the foam and
  impurities. Once the stock no longer releases foam, lower the heat to
  medium and cover your pot with a lid. Leave the stock to cook for 2
  to 3 hours.

  When the meat is falling off the bone your stock is ready. Remove the
  bones and meat from your stock. Cut the meat into smaller pieces and
  put back in the stock. Discard the bones.

  While your stock is cooking, prepare the vegetables. Wash your beets,
  toss them in oil and wrap each with aluminum foil.
  Heat the oven to 200°C/400°F, and bake your beets for 1 to 1-1/2
  hours until tender in the center. Once cooked, peel your beets and
  grate.

  Dice the red bell pepper and tomatoes, and cook in a pan with some
  lard.

  Once tender, add the grated beets and then 1 tb of sugar and the table
  vinegar. Cook for 3 minutes. Then, add tomato paste and cook for 3
  minutes more.

  Peel and grate your carrot.

  Dice the onions and chop the garlic.

  In a separate pan add lard, and cook the onions until soft and
  completely translucent. To your onions, add the grated carrot, and
  once it's tender add the garlic. Cook for 1 more minute.

  To your stock with meat, add your onion/carrot mixture first. Bring
  it to a simmer and cook for 3 minutes. Then add your beet mixture and
  bring to a simmer again.

  While your soup is lightly simmering, peel and cut the potatoes into
  small cubes. Add to the soup and cook for about 8 to 10 minutes until
  tender.

  Cut your cabbage into strips and add to the soup after the potatoes
  are cooked. The cabbage will take about 3 minutes to cook.

  After all the vegetables have been added season your borsch with salt,
  black pepper, and herbs. Now turn off the heat, put a lid on the pot
  and let the soup infuse for at least one hour.

  After all that hard work is done, you can finally feast on your
  borsch. And don't forget the sour cream!

  Recipe by Vasilisa Malinka

  Recipe FROM: <https://www.rbth.com/russian-kitchen/
  331125-ultimate-guide-on-how-to-cook-borsch>

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