Kyivian Borsch
Categories: Ukrainian, Slavic, Rus, Ethnic, Vegetable, Soup, Side dish
Yield: 12 Servings
STOCK:
1 1/2 lb Beef chuck roast boneless
1 lb Beef marrow bones
1 lb Ham bone meaty**
1 ea Onion large grated
1 ea Carrot grated
3 qt Water
1 ea Turnip peeled & grated
1 ea Celery rib w/leaves sliced*
3 ea Dill sprigs*
3 ea Parsley sprigs*
12 ea Black peppercorns whole*
BORSCH:
3 ea Beets large peeled grated
4 ea Potatos peeled and cubed 1"
16 oz Plum tomatos skinned & coarsely chopped
1 ea Onion large chopped
1 ea Carrot sliced
1 ea Bell pepper chopped
1/4 c Sunflower oil
1 ts Salt
4 c Cabbage shredded
3 tb Tomato paste
6 ea Prunes pitted & chopped
1 ts Honey
1 ts Black pepper fresh ground
1/2 c Sour cream or plain yogurt
4 ea Garlic cloves minced
2 ea Bacon strips fried & crumbled
2 tb Parlsey fresh chopped
3 tb Dill fresh chopped
** Optional ingredient
*NOTE: All ingredients marked with an { * } are to be placed in a small cloth bag. Tie this bag shut then place into stock pot.
Place meat bones, meat, & water in a large stock pot then bring to a boil over high-heat.
Skim foam as needed.
Add remaining stock ingredients, cover, reduce to low-heat then simmer for 1 hr.
Pre-heat oven to 375 deg-F.
Wash, dry & peel beets.
Wrap beets in aluminum foil then bake for 1 hr. 15 mins.
Remove from oven then allow to cool & dice 1/4".
Remove the ham bone, meat & marrow bones from stock.
Set all marrow bones aside.
Strain stock through a fine sieve into a clean pot.
Discard all solids.
Bring stock to a boil.
Add tomatos, potatos and salt & pepper then cook coveredfor 10 mins. on low heat.
Cook onions, carrot, & Bell pepper in a cast iron skillet for approx. 5 mins.
Stir in cabbage & continue to cook vegetables for 10 mins.
Remove vegetables from heat & add to stock.
Sprinkle juice of a lemon over beets & add to stock.
Add tomatos, tomato paste, & honey to stock then continue to cook.
Remove meat from the bones then strip marrow out of marrow bones & cube beef 1/2".
Add all of this to stock & cook for 15 mins. more.
Remove from heat & serve after adding a generous dollop or 2 of sour cream to each bowl.
ORIGIN: Dr. Marina Leva, Kyiv-Ukraine, circa 1994
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