Ingredients
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1 1/2 lbs short rib of beef
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1 lb pork ribs
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2 beef bones with marrow
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1 carrot, peeled
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1 stalk celery & leaves
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salt
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1 bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns tied in a cheesecloth bag)
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2 large beets, baked (about 1 1/4 pounds)
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4 medium boiling potatoes, peeled and cut into large pieces
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1 lb fresh ripe plum tomatoes, peeled and chopped or 1 (16 ounce) can plum tomatoes, drained and chopped
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1 large carrot, peeled and cut into julienne
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1 large green bell pepper, cored, seeded, and diced
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4 cups shredded green cabbage
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1/4 cup fresh lemon juice, more to taste
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3 tablespoons tomato paste
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2 teaspoons sugar, to taste
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fresh ground black pepper, to taste
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4 garlic cloves, minced
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3 tablespoons chopped fresh parsley
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3 quarts water
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salt, to taste
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1 large onion, chopped
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2 medium parsnips, peeled
Instructions
- 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.
- Add the remaining stock ingredients and reduce the heat to low.
- Simmer, partially covered, until the meat is tender, at least 45 minutes.
- When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
- Strain the stock through a fine sieve into a clean large pot and discard all the solids.
- Preheat the oven to 375°F.
- Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
- Bake the beets until tender, 1 1/4 hours.
- Do this while the stock is cooking.
- FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
- 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.
- Season to taste with sugar, pepper, and additional lemon juice and salt.
- Simmer for 15 more minutes.
- Cut the beef into bite-size pieces and scrape all the meat off the bones.
- Add meat to the soup.
- Simmer for 15 more minutes.
- Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
- Let stand at least 15 minutes before serving.
- Serve with sour cream.
- Serves 12 to 14.